Crispy Kentucky Fried Chicken

1.In a large bowl, combine the buttermilk, paprika, garlic powder, onion powder, thyme, salt, black pepper, and cayenne pepper. Mix well to create a marinade.

2.Add the chicken pieces to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor.

3.In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. This will be your dredging mixture.

4.Remove the chicken from the marinade, allowing excess liquid to drip off. Dredge each piece in the flour mixture, pressing down to ensure an even coating. Shake off any excess flour and set aside on a wire rack.

5.In a large, deep skillet or Dutch oven, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of flour into it; if it sizzles, it's ready.

6.Carefully add the chicken pieces to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 12-15 minutes per side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/75°C).

7.Once cooked, transfer the chicken to a plate lined with paper towels to drain excess oil. Allow to rest for 5 minutes before serving.