# What You 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
# How-To Steps:
01 - In a large bowl, combine buttermilk, salt, black pepper, paprika, and cayenne pepper. Add chicken pieces, turning to coat thoroughly. Cover and refrigerate for at least 2 hours, or overnight for optimal flavor development.
02 - In a separate large bowl, whisk together flour, garlic powder, onion powder, dried thyme, smoked paprika, salt, and black pepper until evenly distributed.
03 - Remove chicken from the marinade, allowing excess liquid to drip off. Press each piece firmly into the seasoned flour mixture, ensuring complete coverage. Shake off any loose coating.
04 - Arrange coated pieces on a wire rack and let stand for 10 minutes. This resting period allows the coating to set properly before frying.
05 - Pour vegetable oil into a deep fryer or heavy-bottomed pot. Heat to 350°F, maintaining consistent temperature throughout the frying process.
06 - Cook chicken in small batches, turning occasionally, for 12 to 15 minutes until golden brown and internal temperature reaches 165°F. Avoid overcrowding to ensure proper crisping.
07 - Transfer fried chicken to a clean wire rack or paper towels to drain excess oil. Let rest for 5 minutes before serving to preserve juiciness.
