Instructions:
- Brine Preparation: Combine buttermilk, 2 Tbsp salt, crushed peppercorns, and paprika in a container. Submerge the cut chicken pieces completely. Cover and refrigerate for a minimum of 4 hours, ideally overnight.
- Prepare Dredge: In a wide, shallow dish, thoroughly whisk together the flour, cornstarch, and all dry seasonings (salt, pepper, garlic/onion powders, cayenne, thyme).
- Drain Chicken: Remove chicken pieces from the buttermilk, allowing excess liquid to drip off, but do not pat dry.
- The Double Dredge: Dredge each piece heavily in the flour mixture, pressing firmly. Dip the floured piece briefly back into the buttermilk (1-2 seconds maximum). Return the piece immediately to the dry flour mixture and press again to build up craggy edges. Set coated pieces onto a clean rack.
- Resting: Let the dredged chicken rest at room temperature for 20–30 minutes to allow the coating to hydrate and set.
- Heat the Oil: Pour oil into the Dutch oven to a depth of about 2 inches. Heat the oil slowly until it reaches 325°F (160°C).
- The Fry (Low and Slow): Carefully lower 3–4 pieces of chicken into the hot oil, ensuring not to overcrowd the pot. Fry larger pieces for 12–15 minutes and smaller pieces for 8–10 minutes, turning occasionally until deep golden brown.
- Check Doneness: Remove chicken when the internal temperature in the thickest part reaches 165°F (74°C).
- Drain and Serve: Transfer the finished chicken to a clean wire rack set over a baking sheet. Season immediately with a light sprinkle of fine salt while hot.