Buttermilk Fried Chicken

Ingredients

• 8-10 pieces of chicken (such as drumsticks, thighs, wings, or breasts)
• 2 cups buttermilk
• 1 tablespoon hot sauce (optional)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Vegetable oil, for frying

Steps

1. In a large bowl, whisk together the buttermilk, hot sauce (if using), salt, black pepper, paprika, garlic powder, onion powder, and dried thyme.
2. Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
3. In a shallow dish, whisk together the all-purpose flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper to create the coating mixture.
4. Remove the chicken pieces from the buttermilk marinade, allowing any excess marinade to drip off.
5. Dredge each piece of chicken in the seasoned flour mixture, pressing the coating onto the chicken to ensure an even coverage.
6. Place the coated chicken pieces on a wire rack and let them rest for about 15-20 minutes to allow the coating to set.
7. In a large and deep pot, heat enough vegetable oil for frying to about 350°F (175°C).
8. Carefully add a few pieces of coated chicken to the hot oil, being cautious not to overcrowd the pot. Fry the chicken in batches, if necessary.
9. Fry the chicken pieces for about 12-15 minutes, or until they're golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
10. Use a slotted spoon to remove the fried chicken from the oil and place it on a paper towel-lined plate to drain excess oil.