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KEEP SCREEN ON

Yield: 4-6

Ingredients
FOR THE SPICE MIX
2 tablespoons paprika

2 tablespoons freshly ground black pepper

2 teaspoons garlic powder

2 teaspoons dried oregano

2 teaspoons dried thyme

1 teaspoon onion powder

1/2 teaspoon celery salt

1/2 teaspoon cayenne pepper

FOR THE BUTTERMILK BRINE
1 cup buttermilk

1 large egg

Kosher salt

FOR FINISHING THE CHICKEN
4 pounds chicken parts (bone-in, skin-on breasts, legs, drumsticks, and/or wings)

3 cups all-purpose flour

1 cup cornstarch

2 teaspoon baking powder

4-6 cups vegetable oil

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Preparation Method

  1. Combine the paprika, black pepper, garlic powder, oregano, thyme, onion powder, celery salt, and cayenne in a small bowl and mix thoroughly with a fork.
  2. Whisk the buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture in a large bowl. Add the chicken pieces, toss and turn to coat. Transfer the contents of the bowl to a gallon-sized zipper-lock freezer bag and refrigerate for at least 4 hours, and up to overnight, flipping the bag occasionally to redistribute the contents and coat the chicken evenly.
  3. Whisk together the flour, cornstarch, baking powder, 2 teaspoons salt, and the remaining spice mixture in a large casserole dish.
  4. Set a rack on a baking sheet. Working with one piece at a time, remove the chicken from the buttermilk soak, letting the excess drip off the chicken. Dredge the chicken in the flour mixture, pressing so it adheres all over. Transfer the coated chicken to the rack. Repeat until all chicken pieces are coated in the flour mixture and let stand on the rack for 30 minutes.
  5. In a deep cast-iron skillet or Dutch oven, add enough vegetable oil to ensure a minimum of 1 inch, but not more than halfway up the side of the cookware. Using a candy or deep-fry thermometer, heat the oil to 350°F. 
  6. Fry the chicken in batches to prevent overcrowding, as well as to maintain the oil temperature around 315°F; turn once, if necessary, and cook until golden brown. An instant-read thermometer inserted in the thickest part of each piece should register 165°F at approximately 15 to 18 minutes.
  7. Set another rack over a baking sheet lined with paper towels. Transfer the chicken to this rack and let it stand for 5 minutes.
  8. Transfer to a platter and serve warm.