Sunday Fried Chicken

Fried chicken is one of the greatest inventions in food. Salty, Crispy, Juicy, fried chicken has it all. This recipe in an amalgamation of 3 or 4 other recipes I've seen online and I've got to say, this is better than any fried chicken you are going to get at any fast food joint. Sure it takes a fair amount of time, but the end result is fantastic.I used a deep fryer for this, but you can manage with a dutch oven full of oil or a cast iron skillet with oil in it; there are videos for both of these techniques on the internet (i.e. food wishes).
Ingredients (For 4)
Chicken
- 8 pieces of chicken (I went with 4 thighs and 4 drumsticks, no breasts because they are flavorless.)
- 500mL of buttermilk
- 1 Tbs Salt 
- 3 tsp. Paprika
- 2 tsp. Cayenne
- 1 tsp. Dried Oregano
- 1 tsp. Dried Thyme
- 1 tsp. black pepper (FRESHLY CRACKED!)
- 1/2 tsp Garlic powder
- Oil for frying
Dredge
- 2.5 cups of flour
- 1 Tbs Salt
- 1 tsp. Paprika
- 1 tsp. Cayenne
- 1/2 tsp. Black Pepper (see above)
Method
1) Combine the buttermilk and the salt. Mix the spices and herbs together (Only the ones that are for the chicken) then sprinkle all of them directly on the chicken, mix until all the chicken is well coated with the mixture. pour the buttermilk and salt mixture over the chicken. Cover and refrigerate for 8-12 hours.
2) Combine your flour and spices in a bowel. Set out a plate to set your dredged chicken. Set your oil to 360 degrees Fahrenheit. Take your chicken out. Using thongs take your chicken out of the buttermilk and dredge in the flour really, really well; once done place the chicken on the plate. Fry your chicken, possibly in batches until it is crispy and brown on the outside and fully cooked on the inside. Times will vary depending on your chicken pieces, I had relatively small chicken pieces that were done after about 10-15 minutes, but if you have pieces from a 5+ pound chicken, they can take as long as 25 minutes. Use a probe to make sure your chicken's internal temperature is 160 degrees Fahrenheit. Once your chicken is done drain it on paper towels and set to rest on a wire rack for 10 minutes. Serve and enjoy!