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BUTTERMILK FRIED CHICKEN adapted from Molly Yeh

BRINE
3 cups buttermilk
3 tablespoons kosher salt 
FRESHLY ground black pepper, to taste
1 tablespoon sugar 
1/2 teaspoon ground cayenne 
3 cloves garlic, FINELY minced 
3 sprigs fresh thyme 
3 1/2-pounds chicken pieces (all thighs or a mixture of legs, thighs and breasts works really well)

• Combine the buttermilk, salt, pepper, sugar, cayenne, garlic and thyme in a gallon-size resealable plastic bag or tupperware container.
• Add the chicken pieces, turning to coat well.
• Squeeze out the excess air, then seal and refrigerate overnight.
• When you’re ready to fry the chicken, remove from the refrigerator and return to room temperature for at least 30 minutes.

FRYING
Neutral oil, for frying
2 1/2 cups AP flour 
1/2 cup cornstarch 
1 tablespoon sweet paprika  
2 teaspoons baking powder 
2 teaspoons garlic powder
1/2 teaspoon ground cayenne 
FRESH ground sea salt and black pepper
1/4 cup buttermilk 

• Heat 2 to 3 inches peanut oil in a medium Dutch oven or large cast-iron skillet to 350°.
• Set racks on two rimmed baking sheets and keep one next to the stove.
• Whisk together the flour, cornstarch, paprika, baking powder, garlic powder, salt and cayenne in a large bowl.
• Remove the chicken from the brine one piece at a time and dredge well in the seasoned flour mixture, shaking off the excess.
• Set the chicken skin-side up on a rack.
• When the oil reaches 350°, lightly dredge the thighs and legs again.
• Continue to fry the chicken 4 more minutes, making sure the oil maintains at around 330°.
• Turn and continue to fry 4-6 minutes more until both sides are crisp and deep golden and the interior of a thigh reads 165°. The chicken will take 10-12 minutes.
• Remove the chicken to the second rack to drain.
• Return the oil temperature to 350°.
• Lightly dredge the breast pieces again and fry as you did the thighs, turning halfway through, 10 to 12 minutes in all. Drain on the rack with the other pieces.
• Transfer to a serving platter.