Ingredients

Instructions

1. 1

   In a large bowl, mix the buttermilk with 1 teaspoon of the salt. Add the chicken pieces, ensuring they are coated, and let sit for at least 20 minutes (or up to 4 hours in the fridge).

2. 2

   In a separate wide bowl, whisk together the flour, cornstarch, paprika, garlic powder, thyme, basil, black pepper, and the remaining salt.

3. 3

   Fill a deep cast-iron skillet or Dutch oven with about 2 inches of vegetable oil and heat it to 350°F (175°C).

4. 4

   Remove a piece of chicken from the buttermilk, letting the excess drip off, then press it firmly into the flour mixture to coat thoroughly on all sides. Shake off loose flour.

5. 5

   Carefully place the chicken into the hot oil. Do not overcrowd the pan; fry in batches if necessary.

6. 6

   Fry for 12-15 minutes, turning occasionally, until the crust is deep golden brown and the internal temperature reaches 165°F (74°C).

7. 7

   Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil and cool for 5 minutes before serving.