# What You'll Need:
→ Chicken
01 - 2.6 pounds chicken drumsticks, thighs, or assorted pieces, skin-on (about 8 pieces)
→ Marinade
02 - 1 cup buttermilk
03 - 2 teaspoons salt
04 - 1 teaspoon black pepper
05 - 1 teaspoon paprika
06 - 1/2 teaspoon cayenne pepper
→ Coating
07 - 2 cups all-purpose flour
08 - 2 teaspoons garlic powder
09 - 1 teaspoon onion powder
10 - 1 teaspoon dried thyme
11 - 1 teaspoon smoked paprika
12 - 1 teaspoon salt
13 - 1/2 teaspoon ground black pepper
→ Frying
14 - 4 cups vegetable oil for deep frying
# Step-by-Step Directions:
01 - Whisk together buttermilk, salt, black pepper, paprika, and cayenne pepper in a large bowl until seasonings are fully dissolved. Submerge chicken pieces in the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for a minimum of 2 hours, preferably overnight for optimal flavor penetration.
02 - In a separate large bowl, combine all-purpose flour, garlic powder, onion powder, dried thyme, smoked paprika, salt, and black pepper. Whisk vigorously until all spices are evenly distributed throughout the flour.
03 - Lift chicken pieces from the marinade, allowing excess liquid to drip back into the bowl. Press each piece firmly into the seasoned flour mixture, turning multiple times to ensure complete coverage. The flour should adhere thickly to the moist surface.
04 - Arrange the coated chicken pieces on a wire rack in a single layer. Let stand at room temperature for 10 minutes. This resting period allows the flour coating to set and bond properly to the meat, preventing it from sloughing off during frying.
05 - Pour vegetable oil into a deep fryer or large heavy-bottomed pot. Heat the oil to 350°F, monitoring the temperature carefully with a kitchen thermometer. Maintain this temperature throughout the frying process for consistent results.
06 - Carefully lower chicken pieces into the hot oil, working in small batches to avoid overcrowding. Fry for 12 to 15 minutes, turning pieces occasionally with tongs for even browning. Cook until golden brown and crispy, and the internal temperature reaches 165°F when tested with a meat thermometer.
07 - Transfer cooked chicken to a clean wire rack or paper towel-lined tray to drain excess oil. Let rest for 5 minutes before serving to allow juices to redistribute and the coating to reach maximum crispiness.
