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Start by placing the chicken pieces in a large bowl. Pour the buttermilk over the chicken and add hot sauce if using. Season with salt and pepper, and stir to coat. Cover the bowl and refrigerate for at least 2 hours or overnight for maximum flavor and tenderness.
Prepare the Coating:
In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, thyme, cayenne pepper, baking powder, salt, and pepper.
Remove the chicken pieces from the buttermilk, allowing any excess liquid to drip off. Dredge each piece in the flour mixture, pressing gently to ensure a thick, even coating. Shake off any excess flour.
Heat the Oil:
In a large, deep skillet or Dutch oven, heat about 2 inches of vegetable oil over medium-high heat. The oil should be hot but not smoking—around 350°F (175°C).
Test the oil temperature by dropping a small amount of flour into it. If it sizzles immediately, the oil is ready.
Fry the Chicken:
Carefully place the coated chicken pieces into the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary.
Fry the chicken for about 12-15 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C).
Remove the chicken from the oil and drain on a paper towel-lined plate to absorb any excess oil.
Serve:
Let the chicken rest for a few minutes before serving to ensure the juices redistribute and the coating stays crisp.
Serving and Storage Tips:
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