Southern Buttermilk Fried Chicken

Steps

1. 1.

   1.

   Marinate the Chicken** Whisk the buttermilk, eggs, 1 tsp salt, paprika and half the pepper in a large bowl. Add the chicken, turn to coat, cover, and refrigerate for at least 4 hours or overnight.

2. 2.

   Mix the Coating

   Combine flour, cornflour, remaining salt and pepper, garlic powder, onion powder and thyme in a wide dish. Cornflour makes the crust especially crisp without making it hard.

3. 3.

   Coat Thoroughly

   Lift each piece from the marinade, letting excess drip off, then press it firmly into the flour. For extra crags, dip it back into the marinade and flour a second time, pressing the dry coating into every crease.

4. 4.

   Heat the Oil

   Pour the oil into a deep, heavy pot and heat to 175°C/350°F. Set a rack over a tray nearby; never put hot fried chicken straight onto paper, or the underside steams.

5. 5.

   Fry in Batches

   Fry similar-sized pieces in batches for 12 to 16 minutes, turning every few minutes, until deeply golden. Keep the oil between 165°C and 175°C/330°F and 350°F, adjusting the heat as needed.

6. 6.

   Check and Rest

   Check the thickest part of each piece with a thermometer: it must reach 74°C/165°F, with no pink near the bone. Drain on the rack and rest for 5 minutes before serving.