Crispy Fried Chicken with Herb Crust

Method

1. In a bowl, mix buttermilk, garlic powder, onion powder, thyme, rosemary, black pepper, and salt.
2. Submerge chicken in the buttermilk mixture and refrigerate for at least 4 hours or overnight.
3. In a separate bowl, combine flour, cornstarch, and herbs.
4. Dredge each chicken piece in the flour mixture, pressing to coat evenly.
5. Heat oil in a deep fryer or heavy pot to 350°F (175°C).
6. Fry chicken in batches until golden brown and cooked through, about 12-15 minutes.
7. Place on a wire rack to drain excess oil.
8. Let rest for 5 minutes before serving.
9. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.