Jam Down Foodie

Cut up and rinse chicken under cold running water. Place chicken in a large bowl. 
To the chicken, measure and add all powdered seasonings. Cover your hands with disposable gloves and massage the seasonings into the meat. Cover the bowl with cling film and marinate the chicken overnight in the refrigerator. Before cooking, remove the chicken from the fridge and let it sit for about 10-15 minutes at room temperature before cooking. 
In a medium bowl, season 3 cups of flour with paprika, garlic powder, onion powder, dried thyme, white pepper, black pepper and Panko breadcrumbs. Mix all of the ingredients well using a fork. There is no need to add salt or all-purpose to the flour. It will make the chicken overly salty. 
In a cast iron skillet, add oil, scotch bonnet and mashed garlic. Heat oil and flavorings on medium low heat until the garlic and pepper begin to brown. Once the flavorings begin to brown, the oil is hot enough to start frying. You can also use a liquid thermometer to ensure the oil is at the correct temperature. For fried chicken, the oil needs to reach 360 degrees. 
Place 4-5 pieces of chicken into the seasoned flour dredge. Scoop the flour from the sides of the bowl and press it into the surface of the chicken. Turn each piece of chicken and repeat the scoop and press method to get all parts of the chicken coated in flour. Shake off the excess flour but check each piece to make sure there are no wet uncoated areas. If any part of the chicken’s surface is wet or uncoated, repeat the scoop and press method to get it fully coated in flour. Start with 2 drumsticks, 2 thighs and 1 winglet. 
Place each piece of chicken into the oil. Keep the heat on medium-low heat (more on the lower side) and allow chicken to cook until one side is golden brown. Use a pair of tongs to flip the chicken and cook the other side until golden brown. Each piece will take roughly 5-6 minutes per side to fry. Do not increase the temperature of the oil as the outside of the chicken will cook and the inside will remain raw making it dangerous to consume.  
Remove cooked pieces of chicken from the oil and drain on a wire rack placed over a lined baking tray. 
Repeat steps 5-7 until all of the chicken is fried.