Extra-Crunchy Fried Chicken

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   ["Remove 6 tbsp buttermilk and set aside. To remaining buttermilk, add salt and whisk until dissolved. Cut chicken in 8 pieces (2 legs, 2 thighs, cut each breast in half). Submerge chicken in buttermilk brine. Cover and refrigerate for 1 hour.", "In a bowl, whisk together flour, thyme, pepper, garlic powder and baking powder. Add reserved buttermilk and toss with fingertips to form pea-sized crumbs.", "Drain chicken and transfer to breading, 2 pieces at a time. Pack breading onto chicken firmly.", "Heat 4-5 cups vegetable shortening or peanut oil to 375u00b0F It should be about 3/4"" deep in the pot. Place chicken into hot fat, skin side down. The temperature will drop to about 300u00b0F; maintain the temperature at 310-315u00b0F Cover pot and cook 8-10 minutes; check chicken after 4 minutes to ensure even browning, and move pieces around if needed. After 8-10 minutes, turn pieces over; cook another 6-8 minutes until the second side is also golden brown.", "Remove chicken and drain on paper towels. Allow to drain and cool 5-10 minutes before serving."]

* Per serving · 4 servings · Values may vary.

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