Buttermilk-Dredged Chicken with Spiced Flour Coating

Method

1. In a large mixing bowl, combine flour, salt, black pepper, smoked paprika, garlic powder, and onion powder.
2. In a separate bowl, whisk together buttermilk, olive oil, thyme, and rosemary.
3. Submerge chicken thighs in the buttermilk mixture and let marinate for 1 hour at room temperature.
4. Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C).
5. Dredge each chicken piece in the flour mixture, pressing to ensure even coating.
6. Fry chicken in batches until golden brown and cooked through, about 6-8 minutes per side.
7. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.