4 lbs chicken pieces (such as drumsticks, thighs, or bone-in breasts)
2 cups all-purpose flour
2 tsp salt
1 tsp black pepper
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp cayenne pepper (optional)
1 cup buttermilk
Vegetable oil, for frying
In a large mixing bowl, whisk together the flour, salt, black pepper, paprika, garlic powder, onion powder, dried thyme, dried oregano, and cayenne pepper (if using).
Dip each chicken piece into the buttermilk, allowing excess to drain off, then dredge it in the flour mixture, pressing firmly to adhere the flour to the chicken.
Place the coated chicken pieces on a wire rack set over a baking sheet to allow the coating to set for about 15-20 minutes.
In a heavy-bottomed pot or deep fryer, heat enough vegetable oil to fully cover the chicken pieces to 350°F (175°C).
Carefully lower the coated chicken pieces into the hot oil, a few pieces at a time, and fry until golden brown and cooked through, about 12-15 minutes for smaller pieces and up to 20-25 minutes for larger pieces.
Use a slotted spoon or a spider strainer to remove the fried chicken from the oil and transfer them to a paper towel-lined plate to drain any excess oil.
Let the fried chicken rest for a few minutes before serving hot.
Note: Cooking times may vary depending on the size and thickness of the chicken pieces, so it's recommended to use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (75°C) for safe consumption. Enjoy your crispy and flavorful homemade fried chicken!