Extra Crunchy Fried Chicken Recipe

How to make it

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• In a large bowl, whisk together 2 cups buttermilk and salt until salt is dissolved.
• Add chicken pieces to bowl and stir to coat.
• Cover bowl with plastic wrap and refrigerate for 1 hour. DON'T let chicken soak much longer or it will become too salty!
• In a large bowl, whisk together flour, baking powder, thyme, pepper and garlic powder.
• Add 6 tablespoons buttermilk.
• With your fingers, rub flour and buttermilk together until buttermilk is evenly incorporated into flour and mixture resembles coarse wet sand.
• Working in batches of 2, drop chicken pieces into flour mixture.
• Turn to thoroughly coat, gently pressing flour mixture onto chicken.
• Shake excess flour from each piece of chicken.
• Transfer to wire rack set over rimmed baking sheet.
• In a large dutch oven, heat oil that is 3/4-inch thick, until it reaches 375°. (I use a candy thermometer that clips onto the pan. Temp. is VERY important for perfect fried chicken)
• Place chicken pieces, skin-side down, in oil.
• Cover pan.
• Fry until golden brown, about 8-10 minutes.
• Remove lid after 4 minutes and lift chicken pieces to check for even browning. Rearrange if some of the pieces are browning faster than others.
• Note: At this point, the oil should be about 300°. Adjust burner if necessary to regulate the temperature of the oil.
• Turn chicken pieces over and continue to fry, uncovered, until chicken pieces are deep golden on second side, 6-8 minutes longer.
• Note: At this point, to keep chicken from browning too quickly, adjust burner to maintain oil temperature at about 315°.
• Using tongs, transfer chicken to plate lined with paper towels.
• Let stand for 5 minutes to drain.
• Serve.