Preparation Steps

• Rinse and pat the chicken pieces dry with paper towels. Trim excess fat if desired.
• Place the chicken in a large bowl and pour in the buttermilk. Cover and refrigerate for at least 2 hours or overnight for best results.
• In a large shallow dish, combine the all-purpose flour, salt, paprika, garlic powder, onion powder, black pepper, white pepper, dried thyme, dried oregano, and baking powder. Whisk until evenly mixed.
• Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour, pressing the flour onto the surface to form a thick coating. Place coated pieces on a wire rack and let rest for 10 minutes to set the crust.
• Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). There should be enough oil to submerge the chicken pieces about halfway to fully, depending on pot size.
• Carefully add the coated chicken pieces to the hot oil in batches without overcrowding. Fry for about 12 to 15 minutes for dark meat pieces (thighs/drumsticks), turning as needed, until the coating is deep golden brown and internal temperature reaches 165°F (74°C).
• Remove chicken to a wire rack set over a baking sheet to drain; keep warm in a 200°F (95°C) oven if needed while frying remaining batches.
• Rest the chicken for 5 minutes before serving to allow juices to redistribute. Serve hot.