Buttermilk Fried Chicken

• For the spice mix:
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 1 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons kosher salt
• 4 boneless, skinless chicken thighs (about 1 pound)
• For the flour and buttermilk dredges:
• 1 cup (140 grams) all-purpose flour
• 1 teaspoon cornstarch
• 1/2 teaspoon baking powder
• 1 cup (240 milliliters) buttermilk
• 1 egg
• 4 cups vegetable, canola, or peanut oil, for frying

1. The day before you plan on frying the chicken, whisk together the paprika, oregano, thyme, marjoram, garlic powder, pepper, and salt to form the spice mix. Set aside 1 tablespoon of the spice mix, then sprinkle the rest all over the chicken thighs. Cover the chicken with plastic wrap and refrigerate overnight.
2. To fry the chicken, mix together the flour, cornstarch, baking powder, and reserved spice mix in a pie plate or shallow dish.
3. Mix together the buttermilk and egg in another pie plate or shallow dish.
4. Set up a wire rack over a sheet tray. Fill a large, heavy skillet (I use my 12-inch cast-iron pan) with oil until 3/4-inch high. Set on high heat and bring to 360u0b0 F. Preheat the oven to 375u0b0 F.
5. Dredge the chicken in the buttermilk mixture, then the flour mixture, then the buttermilk mixture again, and finally back into the flour.
6. Fry the chicken for 4 to 5 minutes per side, until deep golden brown all over. If the chicken is not fully cooked (the internal temperature should read 165u0b0 F), place the chicken on the wire rack and bake for 8 to 10 minutes, or until just cooked through.

paprika, oregano, thyme, marjoram, garlic, freshly ground black pepper, kosher salt, chicken, flour, flour, cornstarch, baking powder, milliliters, egg, vegetable

Taken from food52.com/recipes/34488-buttermilk-fried-chicken (may not work)