Fried Chicken

Ingredients

• 3 lbsbone-in chicken pieces (thighs, drumsticks, breasts)
• 2 cupsbuttermilk
• 2 tspsalt
• 1 tspblack pepper
• 1 tsppaprika
• 1/2 tspcayenne pepper
• 2 cupsall-purpose flour
• 1 tbspcornstarch
• 1 tspgarlic powder
• 1 tsponion powder
• 1 tspdried thyme
• 1/2 tspbaking powder
• 3 cupspeanut or vegetable oil for frying

Instructions

1. 1
   Place chicken pieces in a large bowl; cover with buttermilk, 1 tsp salt, 1/2 tsp pepper, paprika, and cayenne. Cover and refrigerate at least 8 hours or overnight.
2. 2
   In a shallow dish, whisk flour, cornstarch, remaining salt, pepper, garlic powder, onion powder, thyme, and baking powder.
3. 3
   Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in flour mixture, pressing to adhere. Let coated pieces rest on a rack for 15 minutes so crust sets.
4. 4
   Heat oil in a Dutch oven or heavy pot to 350°F (175°C).
5. 5
   Fry chicken in batches: dark pieces first, 12–14 minutes; white meat, 10–12 minutes. Maintain oil temperature around 325°F (163°C) while frying.
6. 6
   Transfer cooked chicken to a wire rack set over paper towels to drain excess oil. Rest 5 minutes before serving.