Fried Turkey Thighs

Place the seasoned turkey thighs in a large bowl and pour the buttermilk over them. Cover and refrigerate for at least 4 hours or overnight for best flavor.

In a shallow bowl, mix together the flour and cornstarch. Remove the turkey thighs from the buttermilk, allowing excess to drip off, and dredge thoroughly in the flour mixture, pressing firmly to create a thick coating. Let rest for 10 to 15 minutes so the coating adheres well.

Heat enough vegetable oil in a deep heavy pot to fully submerge the turkey thighs and bring it to 325°F.

Carefully lower the turkey thighs into the hot oil. Fry for 12 to 15 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F.

Remove from the oil and drain on a wire rack or paper towels. Let it rest for a few minutes before serving.

Serve hot for a crispy, juicy Southern-style meal perfect with mashed potatoes or coleslaw.