Anyone who resides south of the Mason-Dixon Line can tell you the hallmarks of Southern fried chicken. The skin needs to be well-seasoned and crispy, and the meat inside moist and tender. These buttermilk fried drumsticks meet the criteria, and would be perfect alongside macaroni salad at your next picnic.





Ingredients



1quart (4 cups) buttermilk



2 1/2 teaspoons kosher salt, plus more as needed



1/4 teaspoon plus 1 pinch dried thyme



1teaspoon freshly ground black pepper



1/8 teaspoon plus 1 pinch cayenne pepper



8chicken drumsticks



1quart (4 cups) vegetable oil



1cup all-purpose flour



Directions



1. Place the buttermilk in a resealable plastic bag, add 1 ½ teaspoons of the salt, ¼ teaspoon of the thyme, ½ teaspoon of the black pepper and ? teaspoon of the cayenne pepper and stir to combine.



2. Add the chicken to the bag and turn to coat in the buttermilk. Seal the bag and refrigerate 30 minutes or overnight. When you’re ready to cook the chicken, let it sit at room temperature in the marinade for 30 minutes.



3. Pour the oil into a large, straight-sided frying pan or cast iron skillet (it should reach halfway up the side). Heat over medium-low heat until the oil reaches between 350°F and 360°F on a candy/fat thermometer, about 20 minutes. (If you don’t have a thermometer, test it by sprinkling flour in the oil. If the oil’s hot enough, it will sizzle, then quickly dissipate.)



4. Meanwhile, combine the flour, the remaining 1 teaspoon salt, ½ teaspoon black pepper, pinch of cayenne and pinch of thyme in a shallow dish. Set a wire rack over a baking sheet and set aside.



5. When the oil is ready, remove 4 of the drumsticks from the buttermilk, letting the excess drip off. Coat the chicken in the flour mixture, shaking off the excess. Carefully lay the pieces in the oil and fry until cooked through and golden brown, flipping halfway through, about 20 minutes total. (An instant-read thermometer inserted into the thickest part of the drumstick should read 160°F to 165°F. If you don’t have a thermometer, cut a small slit down to the bone; the juices should run clear and there should be no pink at the bone.) Place the drumsticks on the rack and season with salt. Repeat with the remaining chicken.