# What You Need:
→ Chicken
01 - 1.2 kg (approx. 8 pieces) skin-on chicken drumsticks and thighs
→ Marinade
02 - 1 cup buttermilk
03 - 2 teaspoons salt
04 - 1 teaspoon black pepper
05 - 1 teaspoon paprika
06 - 1/2 teaspoon cayenne pepper (optional)
→ 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
# Step-by-step guide:
01 - Combine buttermilk, salt, black pepper, paprika, and cayenne pepper in a large bowl. Add chicken pieces and coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.
02 - In a separate bowl, combine all-purpose flour, garlic powder, onion powder, dried thyme, smoked paprika, salt, and black pepper.
03 - Remove chicken from marinade, letting excess drip off. Dredge each piece evenly in the seasoned flour mixture, pressing to adhere.
04 - Place the dredged chicken on a wire rack and let stand 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 until golden brown and an internal temperature of 165°F (75°C) is reached. Avoid overcrowding.
07 - Remove chicken and drain on a wire rack or paper towels. Allow to rest for 5 minutes before serving.
