Southern Fried Chicken

2 whole chicken fryers, cut-up
4 1/4 cups buttermilk
3 cloves garlic, minced
1/4 cup dried minced onion
2 tblsp. kosher salt
5 cups flour
3 tblsp. Lawry's salt
1 tblsp. paprika
2 tsp. black pepper
1+ tsp. cayenne pepper
1 tblsp. onion powder
1 tblsp. baking powder
2 tsp. thyme
2+ cups peanut oil, for frying

Thoroughly rinse the chicken.  Mix buttermilk with garlic, dried onion, and kosher salt.  Pour over chicken and refrigerate overnight or up to 24 hours.  When you're ready to fry chicken, remove chicken from fridge to counter for 30 minutes.

Preheat oven to 350F.

Stir together flour, Lawry's salt, paprika, black pepper, cayenne pepper, onion powder, baking powder, and thyme in a large bowl.

Heat peanut oil in a deep skillet until 365 - 375F.  Lower heat slightly to maintain temperature.  Continue to monitor temperature throughout cooking and adjust accordingly.

Working in batches, thoroughly coat each chicken piece in breading.  Add chicken to the oil 3 to 4 pieces at a time.  Cover pan and fry 5 to 7 minutes until golden brown.  Turn pieces over, cover again, and cook 3 to 5 minutes more.  Place fried chicken pieces on a baking sheet.

Check wings and legs for doneness.  If they're not done, return to hot oil for another few minutes until fully cooked.

Bake larger chicken pieces on baking sheet for 15 minutes to complete cooking process.