- Place chicken and thyme in 13x9-inch glass baking dish. Pour buttermilk over chicken; stir until chicken is coated. Cover and refrigerate overnight.
- Heat oil to 350°F in deep fryer. Prepare a rack to drain the chicken by placing on a cookie sheet lined with paper towels; set aside.
- In a large resealable plastic bag, combine flour, garlic powder, marjoram, salt, thyme, pepper, sage and paprika.
Lift chicken from buttermilk, letting excess buttermilk drain back into the baking dish.
- Add several pieces of chicken at a time to the bag of seasoned flour. Shake gently to coat.
- Remove coated chicken, dip again in reserved buttermilk. Repeat shaking in flour mixture to get a thick coating.
- Place chicken pieces in a single layer in deep fryer basket and
carefully lower basket into the preheated oil.
- Fry chicken until meat thermometer has
reached 165°F and coating is golden brown
(about 15 minutes). Transfer chicken to rack to drain.
- Repeat with remaining chicken pieces.
Test Kitchen Tip: Divide the seasoned flour mixture into 2 or 3 resealable plastic bags. The buttermilk can make the coating wet so this way you will have a few bags of dry mixture to work with in order to coat all the chicken pieces thoroughly. To see step-by-step how-to fry chicken, visit our Everyday Good Thinking Blog, Southern Buttermilk Fried Chicken