Spicy Fried Chicken

In a large bowl whisk together the sour cream and hot sauce.

Season the chicken thighs on both sides with salt and pepper. Add to the marinade and coat well. Cover the bowl with plastic wrap and place in the refrigerator for at least 1–2 hours, or overnight.

Heat the vegetable oil in a large high-walled skillet over high heat until it reaches 350°F (180°C).

Set aside 1 teaspoon of the buffalo seasoning mix, then add the rest to a large bowl with the flour and whisk to combine.

Remove the chicken from the marinate and coat in the flour mixture, shaking off any excess.

Fry the chicken, 2 thighs at a time, in the hot oil, flipping frequently to ensure even cooking, for about 15 minutes, until golden brown. Transfer to a paper towel-lined plate to drain.

Season the chicken with reserved buffalo wing seasoning.

Serve and enjoy!