taken from the America's Test Kitchen Science of Good Cooking Book
3 lbs chicken pieces (we used just drumsticks)
3 c + 6 tbsp Buttermilk
1 tbsp salt
3 c flour
3/4 tsp thyme
1/2 tsp pepper
2 tsp baking powder
1/4 tsp garlic powder
4-5 c peanut oil, veggie oil or veggie shortening.
mix 3c buttermilk and salt, brine chicken in fridge for 1 hr to overnight.
Mix dry ingredients + extra buttermilk to make a coating.
Coat chicken, shake off excess flour.
Heat oil in dutch oven to 375* (should be about 3/4 in deep), put chicken in, skin side down and cover.
Fry for 4 minutes, check for even browning (if not even, then rearrange chicken).
Fry for another 4-6 minutes. Flip, cook until second side is browned, 6-8 minutes. Oil should be between 300-315 for all of frying.
Put on paper towels. Eat and enjoy