This chicken is awesome! Don't be put off by the lengthy instructions, it's worth the trip. Be sure to plan ahead so the chicken gets a an overnight soak!!!!! This recipe can easily be doubled.

1 fryer chicken 3-4 lb. cut-up in 10 pieces (breast quartered)
2 cups buttermilk
2 1/2 cups all purpose flour
1 1/2 Tbl seasoned salt
1 tsp. paprika
1 tsp. freshly ground black pepper
1 tsp. ground dried thyme
1/2 tsp. cayenne pepper ( more if you like heat )
1/4 cup buttermilk (from marinating chicken)
Canola or vegetable oil for frying

1 fryer chicken 3-4 lb. cut-up in 10 pieces (breast quartered) 2 cup s buttermilk 2 1/2 cups all purpose flour 1 1/2 Tbl seasoned salt 1 tsp paprika 1 tsp freshly ground black pepper 1 tsp ground dried thyme 1/2 tsp cayenne pepper ( more if you like heat ) 1/4 cup buttermilk (from marinating chicken)

Rinse the chicken, place in ziplock freezer bag and cover with buttermilk. Place in fridge and soak overnight. When ready to prepare the chicken, let it sit at room temperature for 30 minutes to take the chill off.
Preheat the oven to 360 F. Place flour, seasoned salt, paprika, pepper, thyme and cayenne in a large bowl. Stir together well.
Pour 1/4 cup of buttermilk into the flour and, with a fork or pastry cutter, gradually mix until there are little lumps throughout. This will adhere to the chicken make a crispier breading. Add more milk or flour if needed to make it slightly lumpy.
Heat 1 1/2 to 2 inches of oil in an electric frying pan or deep skillet ( that comes with a lid) to 365 F. Lower heat if necessary to keep from getting higher.
Thoroughly coat each chicken piece, pressing extra breaking onto chicken if necessary. Place chicken on a plate.
Add half the chicken to the oil. Make sure they aren't sticking together. Cover the pan and fry for 5 to 7 minutes, checking occasionally to make sure it isn't getting too brown. Turn the pieces over and fry 3 to 5 minutes longer. Monitor the oil temp to make the chicken doesn't burn.
Place the chicken on a rack ( optional ) on a baking sheet and fry the rest of the chicken. When it's all fried, remove the wings to a plate and keep covered.
Bake the chicken for 15 minutes to finish cooking. Check thickest piece for pink and bake longer if needed. Enjoy!