Buttermilk Fried Chicken Thighs | Gordon Food Service
1. Trim excess fat from the chicken thighs. Sprinkle the garlic herb seasoning, salt and pepper on the chicken.
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Cooking tools:
- Deep fryer
- Oven
- Refrigerator
- Kitchen scale
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Half pan
- Airtight container
- Chef's knife
- Cutting board
- Ladle
- Serving platter
Ingredients
- 12 lb. GFS Boneless Skinless Chicken Thighs
- 2 oz. Trade East Garlic Herb Seasoning
- 1 oz. Kosher Salt
- 1 Tbsp. Trade East Ground Black Pepper
- 2 lb. Batter Mix
- 3 qt. 1% Buttermilk
- 9 lb. Recipe: Gold Cheddar Potatoes
- 3 qt. Recipe: Sawmill Gravy
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