4 bone-in, skin-on chicken pieces (thighs, drumsticks, or breasts)
2 cups all-purpose flour
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional for heat)
1 teaspoon dried thyme (optional)
1 cup buttermilk
1 egg
Vegetable oil (for frying)
Instructions
Prepare the chicken: Pat the chicken pieces dry with paper towels. In a shallow bowl, mix the buttermilk and egg. Place the chicken pieces in the mixture and let them marinate for at least 30 minutes (or overnight in the fridge for more flavor).
Prepare the flour mixture: In a large shallow dish or bowl, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper, and thyme. Stir until evenly mixed.
Coat the chicken: Take each chicken piece from the buttermilk mixture and dredge it in the flour mixture, pressing down slightly to ensure an even coating. Shake off excess flour.
Heat the oil: In a deep skillet or Dutch oven, pour enough vegetable oil to cover the bottom of the pan by about 1-2 inches. Heat the oil over medium-high heat until it reaches about 350°F (175°C).
Fry the chicken: Carefully place the coated chicken pieces into the hot oil, being sure not to overcrowd the pan. Fry the chicken in batches, turning occasionally, for about 12-15 minutes or until golden brown and the internal temperature reaches 165°F (75°C).
Drain and serve: Remove the fried chicken from the oil and place it on a paper towel-lined plate to drain excess oil. Serve hot with your favorite sides. Enjoy!
