PREPARATIONFirst season the chicken pieces generously with salt and pepper. At this point it is recommended to cover them on a tray with paper fil (plastic) and refrigerate for one hour. However, you can skip this step.
Then in a large or Pyrex (preferably with lid) bowl, mix together the buttermilk, bay leaf, garlic and thyme. Add chicken and make sure the pieces are submerged in the liquid. Food Network portal recommended cover and refrigerate the preparation for at least 2 hours.
On the other hand, mix the flour, baking powder, paprika, salt and 3 teaspoons black pepper 1. We recommend you put the preparation in a bag hermetically sealed. There he puts the chicken and shake the bag, so that each piece is well coated. You can also do it in a bowl.
Fill half of a deep skillet with oil and heat over medium heat. According to Food Network ideally the oil reaches a temperature of 176 ° C (300 ° F). If you have a cooking thermometer, use it.
Fry for about 15 minutes smaller and 18 to 20 the larger pieces. Roll them as often as necessary, until the pieces browned and cooked through. Then put the pieces on a platter with paper towels to drain excess over oil. Leave to rest for a few minutes and then enjoy.
