Crispy Crousty Chicken

1.In a large bowl, combine the buttermilk (1 cup), garlic powder (1 teaspoon), onion powder (1 teaspoon), smoked paprika (1 teaspoon), dried thyme (1 teaspoon), salt (1 teaspoon), black pepper (½ teaspoon), and cayenne pepper (½ teaspoon). Mix well to create a marinade.

2.Add the chicken thighs (4) to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.

3.In a separate shallow dish, place the flour. Remove the chicken from the marinade, allowing excess to drip off, and dredge each piece in the flour, pressing lightly to ensure an even coating.

4.Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).

5.Carefully add the coated chicken thighs (4) to the hot oil, skin side down. Fry for about 7-8 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).

6.Once cooked, transfer the chicken to a wire rack set over a baking sheet to drain excess oil and keep the chicken crispy.

7.Serve hot and enjoy your crispy crousty chicken!