Fried Chicken

Ingredients

• 2 cups buttermilk
• 1 tablespoon hot sauce (optional)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 4-6 pieces of bone-in chicken pieces (such as thighs, drumsticks, or breasts)
• 1 ½ cups all-purpose flour
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper (for a spicy kick)
• ½ teaspoon dried thyme
• ½ teaspoon baking powder
• Vegetable oil, for frying

Instructions

1. In a large bowl, whisk together the buttermilk, hot sauce, garlic powder, onion powder, and salt until well combined.
2. Submerge the chicken pieces in the buttermilk marinade, ensuring each piece is well-coated. Cover the bowl and refrigerate for at least 4 hours, ideally overnight.
3. In a separate bowl, combine the flour, black pepper, paprika, cayenne pepper, thyme, and baking powder. Mix well to create an even seasoning blend.
4. In a large heavy skillet or deep fryer, heat about 1-inch of vegetable oil over medium-high heat until it reaches a temperature of 350°F (175°C).
5. Remove the marinated chicken from the refrigerator. Let excess marinade drip off, then dredge each piece in the flour mixture, pressing the flour into the chicken for a thick coating.
6. Carefully lower the coated chicken pieces into the hot oil, skin side down. Fry in batches for about 10-15 minutes per side, or until the crust is golden brown and the internal temperature reaches 165°F (75°C).
7. Transfer the fried chicken to a wire rack or a plate lined with paper towels to drain excess oil. Allow it to rest for a few minutes before serving.