# What You’ll Need:
→ Chicken
01 - 2.5 lb chicken (drumsticks, thighs, or assorted pieces), skin-on
→ Marinade
02 - 1 cup buttermilk
03 - 2 tsp salt
04 - 1 tsp black pepper
05 - 1 tsp paprika
06 - 1/2 tsp cayenne pepper
→ Coating
07 - 2 cups all-purpose flour
08 - 2 tsp garlic powder
09 - 1 tsp onion powder
10 - 1 tsp dried thyme
11 - 1 tsp smoked paprika
12 - 1 tsp salt
13 - 1/2 tsp ground black pepper
→ Frying
14 - 4 cups vegetable oil
# Directions:
01 - Whisk together buttermilk, salt, black pepper, paprika, and cayenne pepper in a large bowl. Submerge chicken pieces completely, ensuring thorough coating. Cover bowl and refrigerate for minimum 2 hours, preferably overnight for optimal flavor penetration.
02 - Combine flour, garlic powder, onion powder, dried thyme, smoked paprika, salt, and black pepper in a separate large bowl. Whisk thoroughly to distribute spices evenly throughout the flour.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into seasoned flour mixture, turning to coat completely. Shake off excess flour and transfer to wire rack.
04 - Let coated chicken stand at room temperature for 10 minutes. This resting period allows the coating to set properly, ensuring better adherence during frying.
05 - Pour vegetable oil into deep fryer or heavy-bottomed pot. Heat to 350°F, monitoring temperature with kitchen thermometer for accuracy.
06 - Carefully lower chicken pieces into hot oil, working in batches to prevent overcrowding. Fry for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
07 - Transfer fried chicken to wire rack or paper towels to drain excess oil. Let rest for 5 minutes before serving to allow juices to redistribute.
