Extra-Crunchy Fried Chicken

• 2 cups buttermilk, divided
• 2 tablespoons table salt or 4 tablespoons kosher salt
• 1 (3 1/2 lb) roasting chickens, cut in 8 pieces
• 3 cups all-purpose flour
• 3/4 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 2 teaspoons baking powder

1. 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.
2. 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.
3. Drain chicken and transfer to breading, 2 pieces at a time. Pack breading onto chicken firmly.
4. Heat 4-5 cups vegetable shortening or peanut oil to 375u0b0F It should be about 3/4" deep in the pot. Place chicken into hot fat, skin side down. The temperature will drop to about 300u0b0F; maintain the temperature at 310-315u0b0F 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.
5. Remove chicken and drain on paper towels. Allow to drain and cool 5-10 minutes before serving.

buttermilk, salt, roasting chickens, allpurpose, thyme, ground black pepper, garlic, baking powder

Taken from www.food.com/recipe/extra-crunchy-fried-chicken-334071 (may not work)