Skillet-Fried Chicken

Servings: 4

Ingredients:

• 2 tablespoons course salt, divided
• 2 teaspoons plus 1 tablespoon freshly ground black pepper
• 1 1/2 teaspoons paprika
• 3/4 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 3–4-lb. chicken, cut into 10 pieces, backbone and wing tips removed
• 1 cup buttermilk
• 1 large egg
• 3 cups all-purpose flour
• 1 tablespoon cornstarch
• Peanut oil (for frying)

Directions:

1. Combine 1 tablespoon salt, 2 teaspoon black pepper, paprika, cayenne, garlic powder, and onion powder in a small bowl. Season chicken with spices. Place chicken in a medium bowl, cover, and chill for several hours, preferably overnight.
2. Let chicken stand covered at room temperature for 1 hour. Whisk buttermilk, egg, and 1/2 cup water in a medium bowl. Combine flour, cornstarch, remaining 1 tablespoon salt, and remaining 1 tablespoon pepper.
3. Pour oil into a 10″–12″ cast-iron skillet and heat over medium-high heat until a thermometer registers 350°. Meanwhile, set a wire rack inside a large rimmed baking sheet.
4. Working with 1 piece at a time, dip chicken in buttermilk mixture, allowing excess to drip back into bowl. Dredge in flour mixture; tap against bowl to shake off excess. Place 5 pieces of chicken in skillet. Fry chicken, turning with tongs every 1–2 minutes and adjusting heat to maintain a steady temperature of 300°–325°, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165° for white meat, 175° for dark meat about 10 minutes for wings and 12 minutes for thighs, legs, and breasts. (If the crust is browned before the chicken is cooked, transfer to a 350° oven on a wire rack and finish cooking the chicken in the oven.)
5. Using tongs, remove chicken from skillet, allowing excess oil to drip back into skillet; transfer chicken to prepared rack.
6. Repeat with remaining chicken pieces; let cool for at least 10 minutes before serving.