Instructions
Start by placing the chicken pieces in a large bowl and pour the buttermilk over them. Add garlic powder.
onion powder, paprika, thyme, salt, and pepper, stirring to combine. Cover and refrigerate for several hours or overnight for the best flavor.
While the chicken is marinating, prepare the coating by mixing the flour, garlic powder, onion powder, paprika, thyme, salt, and black pepper in a large shallow dish or bowl. This mix will give the chicken a well-seasoned and crispy exterior.
Once the chicken has marinated, remove it from the fridge and let it come to room temperature for even cooking.
Carefully shake off any excess marinade before dredging each piece in the seasoned flour mixture, pressing lightly to ensure the coating sticks well.
Heat the vegetable oil in a deep pot or skillet to around 350°F. Use enough oil so the chicken pieces can be fully or mostly submerged during frying. Be cautious and always fry in batches to avoid overcrowding the pan.
Gently place the coated chicken into the hot oil. Fry each piece until golden brown and crispy, turning occasionally for even coloring.
