Prepare the Chicken and Buttermilk Marinade: Begin by patting your chicken pieces thoroughly dry with kitchen paper. This helps the marinade adhere better and prevents a soggy coating. In a large bowl, whisk together the buttermilk and eggs until well combined and slightly frothy. Add the chicken pieces to the buttermilk mixture, ensuring every piece is fully submerged and coated. Cover the bowl tightly with cling film and refrigerate for a minimum of 4 hours, or ideally, overnight (up to 12 hours). This long soak is crucial for tenderising the chicken and infusing it with flavour.

Create the Dry Dredge: While the chicken is marinating, or about 30 minutes before you plan to fry, prepare your seasoned flour. In a separate large, shallow bowl or a clean, sturdy plastic bag, combine the plain flour, cornflour, smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper (if using), sea salt, black pepper, and dried thyme. Use a whisk to mix these ingredients very well, ensuring the spices are evenly distributed throughout the flour. The mixture should smell fragrant and spicy.

Set Up Your Dredging Station: Once the chicken has marinated, remove it from the fridge. You'll need three stations: the bowl of marinated chicken, the bowl of seasoned flour, and a clean plate or wire rack for the dredged chicken. Working with one piece at a time, lift a chicken piece from the buttermilk, allowing any excess to drip off.

Dredge the Chicken for Maximum Crispness: Place the chicken piece into the seasoned flour. Generously coat it, pressing the flour onto the chicken firmly with your hands. Ensure every nook and cranny is covered. For an extra crispy crust, you can dip the chicken back into the buttermilk mixture briefly (just a quick dip to re-moisten the flour, not a full re-soak) and then back into the flour for a second coating. The flour should look shaggy and clumpy, which is what creates those desirable crispy bits. Place the dredged chicken on a clean plate or wire rack and let it rest for at least 15-20 minutes at room temperature. This resting period allows the flour to absorb moisture from the chicken and adhere firmly, preventing the coating from falling off during frying.

Heat the Oil: Pour the vegetable or canola oil into your large, heavy-bottomed frying pan or skillet. You’ll need enough oil to come about 4-5 cm up the sides of the pan. Heat the oil over medium-high heat until it reaches 170°C (340°F). A good way to test without a thermometer is to drop a tiny pinch of flour into the oil; if it sizzles vigorously and turns golden within a few seconds, the oil is ready. The oil should shimmer and give off a subtle cooking aroma.

Fry the Chicken: Carefully place 3-4 pieces of chicken into the hot oil, ensuring you don't overcrowd the pan. Overcrowding will drop the oil temperature and lead to greasy, less crispy chicken. Fry the chicken for about 6-8 minutes on each side, turning occasionally with tongs, until deep golden brown and the crust is visibly crisp. The chicken should be making a constant, gentle sizzling sound as it fries. Use a meat thermometer to check the internal temperature, which should reach 74°C (165°F) for safe consumption. If the outside is browning too quickly, reduce the heat slightly.

Drain and Rest: Once cooked, carefully remove the chicken from the oil using tongs and place it on a wire rack set over a baking tray. This allows excess oil to drain off and helps maintain the chicken's crispiness. You'll hear the delightful crackle as it cools slightly. Repeat with the remaining chicken pieces, ensuring the oil returns to temperature between batches. Don't be tempted to skip the wire rack; placing it directly on paper towels can make the bottom soggy.

Serve: Let the chicken rest for a few minutes before serving. This allows the juices to redistribute, ensuring every bite is moist and tender. Serve hot and enjoy that incredible crispy texture and juicy interior.