METHOD

​

​

1. Toss together chicken pieces, black pepper, salt, paprika, thyme, white pepper, and garlic powder in a large bowl to coat. Stir in buttermilk until chicken is coated. Refrigerate for 6 hours. 

 

2. Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish. Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate. To achieve a thicker crust repeat the process a second time, additional spiced flour mix may be required. Allow chicken to hydrate the flour for 20 minutes at room temperature. The flour mixture will become slightly tacky - this is a good thing!

​

3. Using a frying thermometer, heat peanut oil in a large Dutch oven to 350°f. Add the chicken in batches to the frying oil, this may require you to cook the chicken in 2 or 3 batches, as not to crowd the pan. Chicken should be totally submerged and it is important to maintain the frying temperature - deep fat frying. Turn chicken pieces and cook for approximately 10-15 minutes or until 165°f internal temperature.

 

4. Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.