Tess' Best Ever Fried Chicken

3-1/2 lbs boiler/fryer chicken, cut up

1-1/2 cups buttermilk

3/4 cups flour

1-1/2 tsp salt

1/2 tsp pepper

1/2 tsp dried thyme

3 cups oil, for frying (Leftover oil may be strained through a strainer lined with a paper towel or a coffee filter and used once more for cooking)

Put chicken and buttermilk in a large ziplock back

Seal and refrigerate two to twenty-four hours, turning bag occasionally

Drain chicken in a colander and discard the buttermilk.  Don't pat the chicken dry

In a clean plastic bag combine flour, salt, pepper and thyme

Add several pieces of chicken

Seal bag and shake to coat the chicken well.

Remove chicken to a plate and repeat for the remaining chicken

Heat oil in one large or two medium sized heavy skillets over medium heat until hot, but not smoking

Add chicken, cover and cook occasionally with tongs for twenty minutes

Reduce heat slightly if chicken begins to brown

Uncover and increase heat to medium-high and cook, turning often for ten minutes or until chicken is golden and cooked through

Drain on paper towels.

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