thomas keller recipes overnight in lemon, garlic, thyme, bay leaf, and black pepper. Drain and soak in seasoned buttermilk for 6–8 hours. In a bowl, combine flour with paprika, cayenne, garlic powder, onion powder, salt, and pepper. Dredge each piece thoroughly, pressing flour to form a thick crust. Let rest 10 minutes to help coating adhere. Heat peanut oil to 320°F for dark meat, 340°F for white meat. Fry in batches, turning occasionally until golden brown and cooked through. Drain on a wire rack, season lightly, rest briefly, and serve hot for perfectly crisp, flavorful chicken.