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Put chicken and buttermilk in a large tiptop bag, seal and
refrigerate 2 to 24 hours, turning bag occasionally. Drain chicken
in a colander. Discard buttermilk. Don't pat chicken dry. In a
clean plastic bag, combine flour, salt, pepper, and thyme. Add
several pieces chicken, seal bag, and shake to coat well. Remove
chicken to a plate. Repeat with remaining chicken. Heat oil in 1
large or 2 medium-size heavy skillets over medium heat until
hot but not smoking. Add chicken, cover and cook, turning
occasionally with tongs, 20 minutes, reducing heat slightly if
chicken begins to brown. Uncover, increase heat to medium-
high and cook, turning often, 10 minutes or until chicken is
golden and cooked through. Drain on paper towels.
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