KFC fried chicken

Ingredients:

Marinade
1 cup buttermilk
1 teaspoon ground red pepper
½ teaspoon salt
1 garlic clove, minced

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Chicken

2 lb boneless skinless chicken breasts/thighs
¾ cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon dried thyme leaves
1 teaspoon paprika
Oil for frying

Process 

Place chicken pieces in a large resealable food storage bag. Add all marinade ingredients and refrigerate at least two hours or overnight.
In pie pan, mix flour and all remaining chicken ingredients except oil. Heat about ½ inch of oil in 12-inch skillet over medium-high heat.
Remove chicken pieces from marinade a few at a time, allowing excess to drip off. Roll chicken in flour mixture until well coated. Add chicken to hot oil in skillet, a few pieces at a time until all are in skillet. Cover; cook over medium-high heat 10 minutes or until deep golden brown. Discard marinade.
Uncover skillet. Turn chicken; cook 5 to 8 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F for breasts; 180°F for thighs). Drain chicken on several layers of paper towels. Serve warm, or refrigerate and serve cold.