2 t garlic powder
2 t onion powder
2 t finely ground black pepper
2 t paprika
2 t dried thyme
1 t sea salt
2 cups all-purpose flour
¼ cup cornstarch
8 to 10 chicken pieces
1 cup buttermilk or whole milk mixed with juice of ½ lemon
Peanut oil, for frying
Place pieces on a baking sheet fitted with a rack. Pat dry with paper towels and let sit on the rack for 30 minutes to come to room temperature.
Meanwhile, mix dredge ingredients together in a bowl.
Pour buttermilk into another bowl and whisk in the egg.
Working with one piece of chicken at a time, lightly dredge chicken in flour mixture, then place in buttermilk mixture.
Dredge again in flour mixture and place back on the rack.
Heat peanut oil in a deep fryer or in a cast-iron Dutch oven to 375 degrees F.
If you don't have a thermometer, put the end of a wooden spoon in the hot oil.
If the oil bubbles around the spoon, it should be hot enough.
Fry thighs and drumsticks for a total of 14 minutes.
Fry breasts for 12 minutes.
Fry wings for 10 minutes.
Place cooked chicken on the clean cookie sheet fitted with a wire rack and keep warm in a 225 degree F oven while frying the rest of the chicken.