This recipe will help you make perfectly crispy fried chicken with a golden, crunchy coating and juicy meat inside, perfect for any occasion.

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In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using). Mix well.
Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.
In another bowl, whisk together the flour, baking powder, dried thyme, and dried oregano.
Take each piece of chicken out of the buttermilk, allowing excess liquid to drip off, then coat the chicken thoroughly in the seasoned flour mixture. Press the flour onto the chicken to form a thick crust.
Heat vegetable oil in a large skillet or deep fryer over medium-high heat. The oil should be around 350°F (175°C).
Carefully place the chicken pieces in the hot oil, ensuring they are not overcrowded. Fry in batches if necessary.
Fry the chicken for about 10-15 minutes, turning occasionally, until the coating is golden brown and the internal temperature reaches 165°F (74°C).
Remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

For an extra crispy coating, double-dip the chicken by dipping it back into the buttermilk and flour mixture before frying.
Ensure the oil stays at the correct temperature for the crispiest result. You can use a thermometer to monitor the oil temperature.
This recipe works for both chicken thighs and drumsticks, but you can use other cuts as well, such as breasts or wings.