Follow these numbered steps to ensure your fried chicken is crispy, golden, and full of flavor.

Step 1: Marinate the Chicken

1. Prepare the Marinade: In a large bowl, combine the buttermilk, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
2. Marinate the Chicken: Add the chicken pieces to the bowl, ensuring they’re fully submerged in the buttermilk mixture. Cover and refrigerate for at least 4 hours, or overnight for best results.

Step 2: Prepare the Breading

3. Mix Dry Ingredients: In a shallow dish, combine the flour, cornstarch, baking powder, remaining salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, oregano, and thyme. Mix well to ensure even seasoning.

Step 3: Coat the Chicken

4. Set Up Coating Station: Place the beaten eggs in a separate shallow dish. Set up an assembly line with the chicken, eggs, and seasoned flour mixture.
5. Coat Each Piece: Remove a piece of chicken from the buttermilk, allowing excess to drip off. Dip it into the beaten eggs, then dredge it in the flour mixture, ensuring a thorough coating. Repeat for all pieces.

Step 4: Fry the Chicken

6. Heat the Oil: In a deep pot or large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to maintain a consistent temperature.
7. Fry the Chicken: Carefully add the chicken pieces to the hot oil, frying in batches to avoid overcrowding. Fry for 12-15 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
8. Drain the Chicken: Remove the fried chicken from the oil and place it on a wire rack or paper towel-lined plate to drain excess oil.