# Ingredient List:
→ Chicken
01 - 8 pieces skin-on chicken (drumsticks, thighs, or assorted)
→ Marinade
02 - 1 cup buttermilk
03 - 2 tsp salt
04 - 1 tsp black pepper
05 - 1 tsp paprika
06 - 1/2 tsp cayenne pepper (optional, for heat)
→ Coating
07 - 2 cups all-purpose flour
08 - 2 tsp garlic powder
09 - 1 tsp onion powder
10 - 1 tsp dried thyme
11 - 1 tsp smoked paprika
12 - 1 tsp salt
13 - 1/2 tsp ground black pepper
→ Frying
14 - 4 cups vegetable oil, for deep frying
# Directions:
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 at least 2 hours or overnight for best results.
02 - In a separate large bowl, combine all-purpose flour, garlic powder, onion powder, dried thyme, smoked paprika, salt, and black pepper.
03 - Remove chicken from marinade, allowing excess buttermilk to drip off. Thoroughly dredge each piece in the seasoned flour mixture, pressing to adhere.
04 - Place the coated chicken pieces on a wire rack and let rest for 10 minutes to set the coating.
05 - Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
06 - Fry chicken in batches, turning occasionally, for 12 to 15 minutes or until golden brown and internal temperature reaches 165°F (75°C). Avoid overcrowding the pan.
07 - Remove chicken from oil and drain on wire rack or paper towels. Let rest for 5 minutes before serving.
