Crispy Buttermilk-Brined Fried Chicken

1. Brine the Chicken

Dissolve 2 tablespoons of salt in 2 cups of buttermilk in a large mixing bowl. Submerge the chicken pieces in the brine, ensuring they are fully covered. Cover the bowl with plastic wrap and refrigerate for at least one hour.

2. Prepare the Flour Mixture

Whisk together 3 cups of all-purpose flour, 2 teaspoons of baking powder, ¾ teaspoon of dried thyme, ½ teaspoon of black pepper, and ¼ teaspoon of garlic powder in a large bowl.

3. Dredge the Chicken

After the chicken has brined, remove it from the buttermilk and let any excess liquid drip off. Dredge each piece in the flour mixture, ensuring they are thoroughly coated.

4. Heat the Oil

Heat 4 to 5 cups of peanut oil in a Dutch oven until it reaches 375°F. Use a candy or deep-fry thermometer to monitor the temperature accurately.

5. Fry the Chicken

Carefully place the chicken pieces in the hot oil, making sure they are in a single layer. Cover the pot to lock in heat. Fry the chicken, adjusting the heat as needed to maintain a consistent temperature. When the chicken is halfway through cooking, uncover the pot and flip the pieces using tongs to ensure even browning on all sides.

6. Drain and Rest the Chicken

Once the chicken is golden brown and cooked through, remove it from the oil and place it on a wire rack set over a rimmed baking sheet. Let the chicken rest for a few minutes to allow the excess oil to drain and the crust to set.