Marinating and Frying:

• In a large mixing bowl, combine 1 quart of buttermilk with the cut-up chicken. Cover and refrigerate for at least 4 hours, or overnight.
• In another bowl, whisk together the flour, seasoned salt, black pepper, dried thyme, paprika, and cayenne pepper.
• Set up your frying station with the bowl of seasoned flour and a mixture of the remaining buttermilk and milk in a separate bowl.
• Dredge the chicken pieces in the buttermilk mixture, then coat in the seasoned flour and set aside on a wire rack.
• Heat oil in a large frying pan or Dutch oven over medium heat until it reaches 350°F (175°C).
• Carefully add the coated chicken pieces to the hot oil and fry for about 12-15 minutes on one side, then flip and fry for another 10-12 minutes.
• Transfer the chicken to a wire rack placed over a baking sheet to drain excess oil and let it rest before serving.