# 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
# Steps:
01 - Whisk together buttermilk, salt, black pepper, paprika, and cayenne pepper in a large bowl until seasonings are evenly distributed. Submerge chicken pieces completely in the marinade, ensuring all surfaces are coated. Cover container and refrigerate for minimum 2 hours, preferably overnight for optimal flavor penetration.
02 - Sift flour into a separate large bowl to remove lumps. Add garlic powder, onion powder, dried thyme, smoked paprika, salt, and black pepper. Whisk thoroughly until all spices are uniformly incorporated throughout the flour mixture.
03 - Lift chicken from buttermilk marinade, allowing excess liquid to drip off for 2-3 seconds. Press each piece firmly into seasoned flour, turning to coat all sides. Apply gentle pressure to ensure flour adheres completely to the meat surface. Shake off any loose coating.
04 - Arrange coated chicken on a wire rack set over a baking sheet. Let stand at room temperature for 10 minutes to allow the coating to set and adhere properly before frying.
05 - Pour vegetable oil into deep fryer or heavy-bottomed pot. Heat to 350°F, monitoring temperature with kitchen thermometer for accuracy. Maintain oil temperature throughout frying process.
06 - Lower chicken pieces into hot oil using tongs, working in batches to avoid overcrowding. Fry for 12-15 minutes, turning occasionally to ensure even browning. Cook until coating is deep golden brown and internal temperature reaches 165°F when tested with meat thermometer.
07 - Transfer fried chicken to clean wire rack or paper towels to drain excess oil. Let rest for 5 minutes before serving to allow juices to redistribute and coating to crisp further.
