Name: Bobby Flay's Fried Chicken Thights
Ingredients: 4 cups buttermilk, well-shaken; Kosher salt; 1 tablespoon hot sauce, such as Cholula; 8 (5- to 6-ounce) bone-in, skin-on chicken thighs; 2 cups all-purpose flour; ½ cup cornstarch; 1 teaspoon chile de árbol powder or cayenne pepper; 1½ teaspoons garlic powder; 1½ teaspoons onion powder; 1½ teaspoons sweet paprika; Freshly ground black pepper; Neutral oil, such as avocado oil or canola oil, for deep-frying; Ranch dressing, for serving

Ingredients

Scale

½ cup buttermilk, well-shaken
3 tablespoons mayonnaise
3 tablespoons sour cream
1 tablespoon fresh lime juice
2 garlic cloves, finely chopped to a paste with ¼ teaspoon kosher salt
2 tablespoons thinly sliced fresh chives
2 tablespoons finely chopped fresh cilantro leaves
2 teaspoons finely chopped fresh dill
1 teaspoon kosher salt
⅛ teaspoon cayenne pepper

Instructions

In a medium bowl, combine all the ingredients and whisk to combine. Serve immediately, or transfer to an airtight container and store in the refrigerator for up to 5 days.