Eric's Buttermilk Fried Chicken.

2 cups buttermilk

Coarse salt

3 teaspoons cayenne pepper

3 tablespoons old bay seasoning

¼ cup onion powder

4 sprigs of thyme

2 whole chickens (2 1/2 to 3 pounds each), each cut into 10 serving pieces (wings, thighs, drumsticks, and 4 breast pieces)

3 cups all-purpose flour

1 gallon vegetable oil

            In each of two 1-gallon resealable plastic bags, combine 1 cup buttermilk, 1/2 tablespoon salt, 1/2 teaspoon cayenne, 2 sprigs of thyme and half the chicken pieces. Shake to coat; refrigerate up to 2 days.

            In a large, shallow bowl, whisk flour with 2 tablespoons salt, old bay, onion powder and remaining 2 teaspoons cayenne. Dredge chicken pieces, one at a time, in mixture, shaking off excess.

            In a deep fryer, heat oil to 350 degrees on a deep-fry thermometer (or until a pinch of flour sizzles when dropped in the oil).

            Carefully add 1/3 of the chicken. Cook 10 minutes; turn chicken with tongs. Cook until golden brown, juices run clear, and internal temperature is 165 degrees, about 10 minutes more. Transfer to a rack to drain. Season with salt, if desired.