adapted by The Menu Mama

1 cut-up fryer chicken

3 cups buttermilk

1 1/2 cups flour

2 Tbsp seasoned salt

1 tsp black pepper

1 tsp dried thyme

1 tsp paprika

1/2 tsp cayenne pepper

2 Tbsp milk

Canola oil for frying

Rinse the chicken and place in a large bowl. Pour the buttermilk over it and cover the bowl with plastic wrap. Place in the refrigerator and let soak overnight, or up to 24 hours. (I actually just started soaking it in the morning, about 8 hours before frying it). A half hour before you are to fry it, pull the bowl out of the fridge to warm it up a bit.

Preheat the oven to 350F. Combine the flour, seasoned salt, pepper, thyme, paprika, and cayenne pepper in a large bowl.

Add the 2 Tbsp of milk, and stir into the flour. Cut up the chunks with a fork or biscuit cutter until there are little bits throughout. Meanwhile, heat about 1 1/2 inches of oil in a big skillet, large heavy pot, or dutch oven to 365F. This was a pretty steady medium-high heat for me, but it might be different with your stove. Don't let it get too hot or cool.

Thoroughly coat each buttermilk-soaked piece of chicken in the flour mixture, pressing the flour bits onto the surface of the chicken to ensure plenty of good texture!

Add the chicken to the oil a few pieces at a time. Cook several minutes per side, covering the pot with a lid while it cooks, but making sure to peak in and check often to make sure the oil is not getting too hot and the chicken isn't burning.

After frying, place the chicken on a baking sheet and bake in the oven for 15-20 minutes, until the largest piece of chicken is cooked through.

Serve with Mashed Potatoes or with home-made Biscuits.