Ingredients

  • 2 breasts, thighs, legs, wings, each-cut breasts in half
  • 1 cup buttermilk
  • 4 tablespoons unsalted butter, melted
  • 1.5 cups flour
  • 1 tablespoon kosher salt
  • 1 tablespoon paprika
  • 1 tablespoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 2 cups peanut oil

Directions

Soak chicken in buttermilk, at least 30 minutes or up to 12 hours. Preheat oven to 350°. Coat a baking sheet with melted butter, then line with a rack.
Combine flour and spices. Remove chicken from buttermilk, dredge in flour mixture. Heat oil in a cast iron skillet over medium heat to 360°. Fry chicken in two batches, five pieces at a time, 3 minutes per side. Transfer to rack, skin side up. Bake 30-40 minutes. Can use drippings for gravy.

Source

Servings/Yield