# What You'll Need:
→ Chicken
01 - 2.6 pounds chicken drumsticks, thighs, or assorted pieces, skin-on (approximately 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 Make It:
01 - Whisk together buttermilk, 2 teaspoons salt, 1 teaspoon black pepper, paprika, and cayenne pepper in a large bowl until seasonings are fully incorporated. Submerge chicken pieces in the marinade, ensuring complete coverage. 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. Whisk thoroughly to distribute spices evenly throughout the flour mixture.
03 - Remove chicken from marinade, allowing excess liquid to drip off briefly. Press each piece firmly into seasoned flour mixture, turning to coat all surfaces evenly. Shake gently to remove loose flour.
04 - Arrange coated chicken on wire rack in single layer. Let stand at room temperature for 10 minutes to allow 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.
06 - Carefully lower chicken pieces into hot oil, working in batches to prevent overcrowding. Fry for 12-15 minutes, turning occasionally for even browning, 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 to allow juices to redistribute.
