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1
Place the buttermilk in a resealable plastic bag, add 1 1/2 teaspoons of the salt, 1/4 teaspoon of the thyme, 1/2 teaspoon of the black pepper, and 1/8 teaspoon of the cayenne pepper and stir to combine.
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2
Add the chicken to the bag and turn to coat in the buttermilk.
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3
Seal the bag and refrigerate 30 minutes or overnight.
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4
When youre ready to cook the chicken, let it sit at room temperature in the marinade for 30 minutes.
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5
Pour the oil into a large, straight-sided frying pan or cast iron skillet (the oil should reach halfway up the side of the pan).
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6
Heat over medium-low heat until it reaches between 350 degrees F and 360 degrees F on a candy/fat thermometer, about 20 minutes.
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7
(If you dont have a thermometer, test it by sprinkling flour in the oil.
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8
If the oils hot enough, the flour will sizzle, then quickly dissipate.)
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9
Meanwhile, combine the measured flour and the remaining 1 teaspoon salt, 1/2 teaspoon black pepper, pinch of cayenne, and pinch of thyme in a shallow dish.
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10
Set a wire rack over a baking sheet and set it aside.
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11
When the oil is ready, remove 4 of the drumsticks from the buttermilk, letting the excess drip off.
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12
Coat the chicken in the flour mixture, shaking off the excess.
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13
Carefully lay the pieces in the oil and fry until cooked through and golden brown, flipping halfway through, about 20 minutes total.
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14
(An instant-read thermometer inserted into the thickest part of the drumstick should read 160 degrees F to 165 degrees F. If you dont have a thermometer, cut a small slit down to the bone; the juices should run clear and there should be no pink at the bone.)
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15
Place the drumsticks on the wire rack and season with salt.
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16
Repeat with the remaining chicken.
