# What You'll Need:
→ Chicken
01 - 8 pieces skin-on chicken (drumsticks, thighs, or mixed cuts), approximately 2.65 lbs
→ Marinade
02 - 1 cup buttermilk
03 - 2 teaspoons salt
04 - 1 teaspoon ground black pepper
05 - 1 teaspoon paprika
06 - 1/2 teaspoon cayenne pepper (optional)
→ 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 - Combine buttermilk, salt, black pepper, paprika, and cayenne pepper in a large bowl. Add chicken pieces and turn to coat evenly. Cover and refrigerate for a minimum of 2 hours, preferably overnight for enhanced flavor.
02 - In a separate large bowl, whisk together flour, garlic powder, onion powder, dried thyme, smoked paprika, salt, and black pepper until thoroughly combined.
03 - Remove the chicken from the marinade, allowing excess liquid to drip off. Dredge each piece in the seasoned flour mixture, pressing firmly to ensure full coverage.
04 - Place the coated chicken on a wire rack and let it rest for 10 minutes to help the coating adhere properly.
05 - Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C) ensuring proper temperature for frying.
06 - Fry the chicken pieces in batches, turning occasionally, for 12 to 15 minutes or until golden brown and the internal temperature reaches 165°F (75°C). Avoid overcrowding to maintain oil temperature.
07 - Remove fried chicken and drain on a wire rack or paper towels. Allow to rest for 5 minutes before serving.
