1. Wash and dry the chicken pieces. Place them in a large bowl and pour in the buttermilk. Cover and refrigerate for at least 2 hours, or ideally overnight. This helps to tenderize the chicken and allows the flour coating to adhere better.
2. In a large, shallow bowl, mix the flour with the TERANA sweet paprika, TERANA garlic powder, TERANA onion powder, TERANA ground black pepper, TERANA ground cayenne pepper (if using), TERANA thyme, and salt. Mix well so that all the spices are evenly distributed.
3. Remove the chicken pieces from the buttermilk, allowing the excess to drain off. Dip them one by one into the flour mixture, making sure they are well coated on all sides. Press gently so that the flour sticks. For extra crispiness, you can double bread the chicken: dip it back into the buttermilk (very lightly) and then back into the flour.
4. In a large, deep pot or deep fryer, heat the vegetable oil to 350°F. It is crucial to maintain a constant temperature for crispy chicken that is cooked through.
5. Carefully place the chicken pieces in the hot oil, without overcrowding the pot (fry in batches if necessary). Fry for about 6-8 minutes on each side, or until the chicken is golden brown, crispy, and cooked through (the internal temperature should reach 165°F).
6. Remove the chicken from the pot and place it on a rack lined with paper towels to drain excess oil.