Temps are important here. Keep an eye on your oil temp; as soon as you drop in your chicken, your temp will go down, so raise the heat just slightly, but make sure you turn it back down after it heats back up. Use a good internal thermometer for the internal temp of 165°.
Place washed and dried thighs, 1 cup of the buttermilk and the hot sauce into a large resealable bag.
Seal the bag and shake hard several times to coat the thighs. Set the bag in a bowl or baking dish and refrigerate for at least 4 hours up to overnight.
Set a rack on a rimmed baking sheet. Fill a large pot halfway with peanut oil (about 8 cups) and duck fat, and heat to 350° over medium-high heat.
While the oil is heating up, whisk together the flour and seasonings in a medium baking dish. Gently stir in the heavy cream and the remaining 3 tablespoons buttermilk with a fork until small lumps form throughout the mixture. Don't overmix.
Remove 1 thigh from the buttermilk marinade, letting any excess drip off. Press the thighs into the flour mixture until it is completely covered with a thick layer. Transfer the breaded chicken to the prepared baking sheet. Repeat the process with the remaining chicken. IMPORTANT : Let stand for at least 15 minutes.
Heat oil and fat to 350°. In 2 batches, fry the thighs, turning them as needed, until deep golden brown and cooked through, 12-15 minutes (165° internal temp) per batch. NOTE: The temperature of the oil will drop while the thighs are frying; adjust the heat to maintain a temperature of 325°. Bring the oil back up to 350° before adding the second batch.
Transfer the chicken with a slotted spoon or tongs to a second cooling rack and pan lined with paper towels. Season liberally with salt.
Serve hot, or let cool completely, uncovered, then refrigerate until ready to serve.
Serving Size 2 thighs
Servings 0