Southern Fried Chicken

Instructions

1. Prepare the marinade
   In a large bowl, combine the buttermilk and hot sauce. Add the chicken pieces, making sure they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
2. Create the seasoned flour
   In a large shallow dish, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, black pepper, and dried thyme until well combined.
3. Dredge the chicken
   Remove the chicken pieces from the buttermilk mixture, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing firmly to ensure the coating adheres well. Place the coated pieces on a wire rack and let rest for 15 minutes.
4. Heat the oil
   In a large, deep cast-iron skillet or Dutch oven, heat about 1 inch of vegetable oil to 350°F (175°C). Use a cooking thermometer to monitor the temperature as you fry.
5. Fry the chicken
   Carefully place the chicken pieces in the hot oil, skin side down, working in batches to avoid overcrowding. Fry larger pieces (breasts and thighs) for about 12-15 minutes, turning halfway through, and smaller pieces (wings and drumsticks) for about 10 minutes, until golden brown and the internal temperature reaches 165°F (74°C).
6. Drain and rest
   Transfer the fried chicken to a wire rack set over a baking sheet or a plate lined with paper towels to drain excess oil. Let the chicken rest for 5-10 minutes before serving.