Buttermilk Fried Chicken

1 pkg. chicken breasts cut in half (about 1 1/2 lbs) OR 6 drumsticks
about 2 cups buttermilk (for marinating chicken)
2 1/2 cups all-purpose flour
1 1/2 T. seasoned salt (like Lawry’s)
1 tsp. black pepper
1 tsp. dried thyme
1 tsp. paprika
1/2 tsp. cayenne pepper
1 T. milk
canola or vegetable oil for frying

1. In a large bowl add the chicken and cover with buttermilk. Refrigerate for 2 hrs or overnight. When ready to fry, remove chicken from bowl and let sit on counter for 30 minutes to take chill off.

2. Preheat oven to 350 degrees. Stir together the flour, seasoned salt, pepper, thyme, paprika and cayenne in a very large bowl. Pour the 1 T. of milk into the flour and use a fork to mix until little lumps throughout.

3. Heat 1 1/2 inches of oil in a deep skillet over medium high heat. Working in batches, thoroughly coat each buttermilk-soaked chicken piece with the breading, pressing to adhere the breading. Add the chicken to the oil 3-4 pieces at a time. Cover pan and fry 5-7 minutes, checking to make sure chicken isn’t getting too brown. Turn, cover and cook additional 3-5 minutes more. Monitor temperature of oil to make sure chicken doesn’t burn. Keep in mind chicken will finish cooking in oven.

4. Place chicken on baking sheet and continue frying rest of chicken. When done, bake the chicken for 10-15 minutes, until chicken cooked through.

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