Basic Buttermilk Fried Chicken Recipe - buttermilk

Method

• Place the buttermilk in a resealable plastic bag, add 1 1/2 teaspoons of the salt, 1/4 teaspoon of the thyme, 1/2 teaspoon of the black pepper, and 1/8 teaspoon of the cayenne pepper and stir to combine.
• Add the chicken to the bag and turn to coat in the buttermilk.
• Seal the bag and refrigerate 30 minutes or overnight.
• When youre ready to cook the chicken, let it sit at room temperature in the marinade for 30 minutes.
• Pour the oil into a large, straight-sided frying pan or cast iron skillet (the oil should reach halfway up the side of the pan).
• Heat over medium-low heat until it reaches between 350 degrees F and 360 degrees F on a candy/fat thermometer, about 20 minutes.
• (If you dont have a thermometer, test it by sprinkling flour in the oil.
• If the oils hot enough, the flour will sizzle, then quickly dissipate.)
• Meanwhile, combine the measured flour and the remaining 1 teaspoon salt, 1/2 teaspoon black pepper, pinch of cayenne, and pinch of thyme in a shallow dish.
• Set a wire rack over a baking sheet and set it aside.
• When the oil is ready, remove 4 of the drumsticks from the buttermilk, letting the excess drip off.
• Coat the chicken in the flour mixture, shaking off the excess.
• Carefully lay the pieces in the oil and fry until cooked through and golden brown, flipping halfway through, about 20 minutes total.
• (An instant-read thermometer inserted into the thickest part of the drumstick should read 160 degrees F to 165 degrees F. If you dont have a thermometer, cut a small slit down to the bone; the juices should run clear and there should be no pink at the bone.)
• Place the drumsticks on the wire rack and season with salt.
• Repeat with the remaining chicken.