Crispy Buttermilk-Coated Fried Chicken

1. Brine the Chicken

Dissolve the salt in 2 cups of buttermilk in a large container. Submerge the chicken pieces in this brine, ensuring each piece is fully covered. Cover the container and refrigerate for at least 1 hour.

2. Prepare the Coating

In a large bowl, whisk together the flour, baking powder, dried thyme, pepper, and garlic powder. Add 6 tablespoons of buttermilk to the dry ingredients and rub the mixture between your fingers until it resembles coarse, wet sand.

3. Dredge the Chicken

Dredge each piece of chicken in the flour mixture, making sure it's well-coated. Shake off any excess, then transfer the chicken to a wire rack set over a rimmed baking sheet. Let the coated chicken rest while you heat the oil.

4. Fry the Chicken

In a Dutch oven, heat the peanut oil to 375°F. Carefully place the chicken pieces skin side down in the hot oil. Cover the pot and cook for about 4 minutes. Uncover and cook for another 4-6 minutes until the first side is evenly browned. Turn the chicken pieces over and fry them uncovered for another 6-8 minutes until golden brown and cooked through.

5. Rest and Serve

Transfer the fried chicken to a platter lined with paper towels. Let the chicken rest for about 5 minutes before serving.