Crispy Southern Fried Chicken

1In a large bowl, combine the chicken thighs (4) and drumsticks with buttermilk (1 cup). Cover and refrigerate for at least 2 hours or overnight to marinate.

2In a separate bowl, mix the flour, paprika (1 tablespoon), garlic powder (1 tablespoon), onion powder (1 tablespoon), cayenne pepper (1 teaspoon), thyme, oregano, salt (1 teaspoon), and black pepper (1 teaspoon).

3Remove the chicken from the buttermilk (1 cup) marinade, allowing excess to drip off.

4Dredge the chicken pieces in the seasoned flour mixture, ensuring they are evenly coated.

5Heat vegetable oil in a large skillet or deep fryer to 350°F (180°C).

6Carefully place the coated chicken pieces into the hot oil, skin side down. Fry in batches to avoid overcrowding the pan.

7Fry the chicken for about 15-20 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 165°F or 74°C).

8Remove the fried chicken from the oil and place on a wire rack or paper towels to drain excess oil.

9Serve the crispy Southern fried chicken hot with your favorite sides like mashed potatoes, coleslaw, or biscuits.