Preheat oven to 350° F
1 (3- to 3 ½ pound) chicken, cut into 8 pieces – 2 wings, 2 drumsticks, 2 thighs, 2 breasts – deboned.
Cook’s Note: Reserve rest of chicken for chicken stock
2 cups buttermilk
1 large egg, thoroughly beaten
1 cup flour
2 teaspoons paprika
½ teaspoon thyme
¼ teaspoon ground red pepper flakes or cayenne pepper (adjust per your tastes)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground mustard
1/8 teaspoon salt
¼ teaspoon black pepper
3 cups vegetable oil
Arrange chicken pieces in a flat casserole dish large enough that all pieces are flat on the bottom.
Pour buttermilk over them.
Allow to rest on counter for one hour, turning every 15 minutes or chill overnight, turning after 6 hours.
Drain butter milk into a large bowl and add egg. Mix well.
Add chicken, coating completely.
In a different large bowl, combine flour and all herbs and spices. Mix well.
Remove a chicken piece from milk mixture then place in flour mixture, coating completely.
Dip in milk again and dredge again in flour mixture.
Do this for each piece until all are coated.
In a large deep skillet, heat oil over medium heat until hot but not smoking.
Carefully place a 4 pieces of chicken in oil, one piece at a time.
Cook 20 to 22 minutes, or until coating is golden brown and chicken is no longer pink.
Place finished chicken on racks on top of a baking sheet in heated oven until all pieces are cooked through.*