BUTTERMILK FRIED CHICKEN

• 1 chicken, cut up
• 2 onions, chopped
• 12 sprigs fresh thyme
• 2 cups buttermilk
• 1 � cups all-purpose flour
• 2 tbsp. Finely chopped fresh thyme
• 2 tsp. Salt
• 1 tsp each cayenne pepper and coarsely crushed black pepper
• 4 cups shortening or canola oil

Place chicken in large bowl; add onions, thyme sprigs and buttermilk, turning chicken to coat. Cover and marinate in refrigerator for 2 hours.

In large bowl, whisk flour, thyme, salt, cayenne and black pepper. Discarding marinade, press chicken into flour mixture, turning to coat. Keeping pieces separate, place on waxed paper-lined rimmed baking sheet; refrigerate until coating is set, at least 15 minutes or up to 1 hour.

Heat cast iron skillet over medium heat. Add shortening and heat until speck of flour mixture sizzles and browns. Place chicken, fleshiest side down in single layer. Cover and fry, turning halfway through, until crisp, brown and juices run clear when chicken is pierced, about 18 minutes. Drain on paper towel-lined platter.