# What You'll Need:
→ Chicken
01 - 2.6 pounds chicken (drumsticks, thighs, or assorted pieces), skin-on
→ 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
# Directions:
01 - Whisk together buttermilk, 2 teaspoons salt, 1 teaspoon 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, 1 teaspoon salt, and 1/2 teaspoon black pepper in a separate large bowl. Mix thoroughly to distribute seasonings evenly throughout the flour.
03 - Lift chicken from marinade, allowing excess liquid to drain off. Press each piece firmly into seasoned flour mixture, turning to coat all sides completely. Transfer coated pieces to wire rack and rest for 10 minutes, allowing coating to set firmly before frying.
04 - Pour vegetable oil into deep fryer or heavy-bottomed pot. Heat to 350°F, monitoring with kitchen thermometer for accuracy. Maintain consistent temperature throughout frying process.
05 - Lower chicken pieces into hot oil in small batches, avoiding overcrowding. Fry for 12 to 15 minutes, turning occasionally, until coating achieves deep golden brown color and internal temperature reaches 165°F when tested with meat thermometer.
06 - Transfer fried chicken to clean wire rack or paper towels to drain excess oil. Let rest for 5 minutes before serving, allowing juices to redistribute throughout meat.
