Fried chicken,

Ingredients:

3 to 4 pounds (about 1.4 to 1.8 kg) chicken pieces (drumsticks, thighs, wings, or breasts)
2 cups (480 ml) buttermilk
2 cups (240g) all-purpose flour
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
Vegetable oil for frying

Instructions:

In a large bowl, place the chicken pieces and pour the buttermilk over them. Ensure that each piece is well-coated. Cover the bowl and let it marinate in the refrigerator for at least 4 hours, or preferably overnight.
In a separate bowl, mix together the flour, salt, black pepper, paprika, garlic powder, onion powder, and dried thyme.
Preheat your oven to 200°F (95°C) and place a wire rack on a baking sheet.
Remove the chicken from the refrigerator and let it come to room temperature for about 30 minutes.
Heat about 2 inches (5 cm) of vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
Take each piece of chicken from the buttermilk, allowing excess to drip off, and dredge it in the flour mixture, pressing the flour onto the chicken to adhere.
Carefully place the coated chicken pieces into the hot oil, a few at a time, making sure not to overcrowd the pan. Fry until golden brown and crispy, turning occasionally, for about 15-20 minutes for smaller pieces and up to 25-30 minutes for larger pieces.
Use a slotted spoon to remove the fried chicken from the oil and place it on the prepared wire rack to drain excess oil.
To ensure the chicken is cooked through, transfer the wire rack with the fried chicken to the preheated oven for an additional 15-20 minutes.
Once done, let the fried chicken rest for a few minutes before serving.

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