Crispy Southern Fried Chicken

1. Pour buttermilk into a tray or bowl and add 1 teaspoon of salt. Mix well. | 2. Submerge the chicken pieces in the buttermilk, ensuring they are fully covered. You may need to add more buttermilk depending on the size of your container. | 3. Cover with cling film and refrigerate for up to 8 hours. Remove the chicken from the fridge about 30 minutes before frying to bring it to room temperature.

In a separate dish or bowl, combine flour, ½ teaspoon of salt, smoked paprika, thyme, and pepper. Mix thoroughly using your fingers or a fork.

1. Remove the chicken from the buttermilk marinade and discard the marinade. | 2. Shake off any excess buttermilk, then dredge each piece in the flour mixture, ensuring they are completely coated.

1. In a heavy-bottomed wide pan, heat about 1.5 cm (0.5 inches) of oil over medium heat. | 2. Prepare a wire rack lined with kitchen paper to drain the fried chicken once cooked.

The oil should reach approximately 170°C (340°F) for frying. To test, drop a piece of bread into the oil; it's ready when the bread sizzles and turns brown quickly. Heating time may vary based on the thickness of your pan, stove, and the quantity of oil used.

1. Cook the chicken in batches to avoid overcrowding the pan. Start with the thighs, as they require slightly more time than the legs. | 2. Carefully place each piece in the hot oil and fry, covered, on a strong simmer for 8 to 12 minutes per side. Ensure the heat is high enough to achieve a nice golden-brown color and a crisp finish. | 3. Once cooked, remove the chicken and place it on the wire rack to drain. Repeat the process with the legs, cooking them for a couple of minutes less than the thighs.