For the Marinade:

• 2 quarts (8 cups) buttermilk
• 2 large lemons, zested and quartered
• 10 to 12 sprigs (about 1/2 ounce) fresh thyme
• 1/4 cup Texas Pete or Crystal hot sauce
• 1/4 cup Worcestershire sauce
• 1 tablespoon Kosher Salt 
• 2 teaspoons freshly ground Black Tellicherry Peppercorn 
• 12 bone-in chicken thighs

For the Dredge:

• 4 cups all-purpose flour
• 1/2 cup Kosher Salt Diamond Crystal (be sure to use Diamond Kosher Salt; if using a different kind of salt, cut the amount to 1/4 cup)
• 1/4 cup freshly ground Black Tellicherry Peppercorn 
• 1/4 cup Onion Powder 
• 1/4 cup Powder Garlic 
• 2 tablespoons Indian Cayenne 
• 2 tablespoons Smoked Sweet Paprika 
• Canola oil, for frying

For the Marinade: In a large bowl, mix the buttermilk, lemon quarters and zest, thyme, hot sauce, Worcestershire, salt, and pepper. Put the chicken thighs in another large bowl, pour the marinade over, and marinate the thighs in the refrigerator for 24 hours. About 30 minutes prior to frying the chicken, take it out of the refrigerator so the chicken comes to room temperature. When you're ready to fry the chicken, preheat the oven to 200 degrees F.

For the Dredge: Sift all the ingredients into a large bowl. (This can be made up to 1 month ahead and stored in a glass jar with a lid or a ziplock bag.)

Spread the dredge out on a pie pan or plate and place it next to the stove. (Alternatively, you can put it in a large paper sack.) Have a baking sheet handy. In a large Dutch oven or cast-iron pot, heat 2 inches of oil over medium-high heat until it registers 325 degrees F on a deep-fry thermometer. Using your hands and working in small batches, remove the chicken from the marinade and press it into the dredge or shake the chicken pieces with the dredge in the sack. (This is a fun task for kids to help with.) You can dredge them up to 30 minutes before frying. Fry the chicken until golden brown, turning once, about 12 minutes. Keep the thighs warm on the baking sheet in the oven while you cook the rest of the chicken, discarding the marinade. Be sure to check the temperature of the oil before you start frying each batch.

Serve immediately or serve cold the next day.

Notes:

Be sure to start this recipe the day before serving to allow the chicken to marinate. Also, be sure to use Diamond Kosher Salt. If using some other salt, cut the amount by half, or the result will be too salty.