Classic Buttermilk Fried Chicken

Ingredients

• 3 lb / 1.36 kg mixed bone-in chicken pieces
• 2 cups / 475 mL buttermilk
• 2 tsp fine salt, divided
• 2 tsp paprika
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried thyme
• 2 cups / 240 g all-purpose flour
• High-heat frying oil, as needed for suitable equipment

Method

1. Refrigerate chicken in buttermilk with 1 teaspoon salt for several hours or overnight.
2. Mix flour with remaining salt, paprika, pepper, garlic, onion and thyme.
3. Let excess buttermilk drip from each piece, dredge thoroughly in seasoned flour and place on a rack for 10–15 minutes.
4. Using suitable frying equipment and following its safety guidance, cook chicken in uncrowded batches at a steady frying temperature around 350°F / 175°C.
5. Turn pieces only as needed for even browning. Larger pieces will take longer than wings or small pieces.
6. Confirm each piece reaches at least 165°F / 73.9°C in the thickest meat, then rest on a clean wire rack.

Recipe notes

• Do not rely on crust color to judge doneness.
• Keep raw-chicken utensils separate from the clean rack used for cooked chicken.