# What You 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 buttermilk, salt, black pepper, paprika, and cayenne pepper in a large bowl. Submerge chicken pieces ensuring complete coating. Cover bowl and refrigerate for minimum 2 hours or 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. Blend thoroughly to distribute spices evenly throughout the flour.
03 - Lift chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into seasoned flour mixture, turning to coat all surfaces. Shake lightly to remove loose coating.
04 - Arrange coated pieces on wire rack. Let stand at room temperature for 10 minutes. This resting period allows the coating to set properly, preventing flaking during frying.
05 - Pour oil into deep fryer or heavy-bottomed pot. Heat to 350°F. Maintain temperature using kitchen thermometer throughout frying process for consistent results.
06 - Lower chicken pieces into hot oil without overcrowding. Fry for 12 to 15 minutes, turning occasionally for even browning. Cook until golden brown and internal temperature reaches 165°F.
07 - Transfer fried chicken to clean wire rack or paper towels to drain excess oil. Let rest for 5 minutes before serving. This brief rest allows juices to redistribute throughout the meat.
