# What You'll Need:
→ Chicken
01 - 2.6 lbs 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
# How to Make It:
01 - Whisk together buttermilk, 2 teaspoons salt, black pepper, paprika, and cayenne pepper in a large bowl until fully combined. Submerge chicken pieces in the marinade, ensuring even coverage. Cover bowl and refrigerate for minimum 2 hours, preferably overnight for optimal flavor penetration.
02 - Sift flour into a separate large bowl. Add garlic powder, onion powder, dried thyme, smoked paprika, 1 teaspoon salt, and black pepper. Whisk thoroughly until spices are evenly distributed throughout the flour.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into seasoned flour, coating completely and pressing flour into crevices. Shake off excess flour and transfer to wire rack. Let rest 10 minutes to set coating.
04 - Pour oil into deep fryer or heavy-bottomed pot. Heat to 350°F, verifying temperature with kitchen thermometer. Maintain oil temperature throughout frying process for consistent results.
05 - Carefully lower chicken pieces into hot oil using tongs. Fry in batches without overcrowding, turning occasionally for even browning. Cook 12-15 minutes until deep golden brown and internal temperature reaches 165°F.
06 - Transfer fried chicken to clean wire rack or paper towels to drain excess oil. Let rest 5 minutes before serving to allow juices to redistribute and coating to crisp further.
