- Cook Time
- Prep Time
- 3 tablespoons kosher salt
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne
- 4 teaspoons black pepper
- 1 Whole chicken (3 1/2 lbs.), cut into 8 pieces
- 1 quart canola oil, plus more as needed
- 1 1/2 cups flour
- 2 tablespoons cornstarch
- 1 cup buttermilk
- 1 Egg
In a large bowl, combine 2 tbsp. kosher salt, the smoked paprika and cayenne and 2 1/2 tsp. black pepper; toss the chicken with the spice blend to coat. Cover and refrigerate overnight or up to 24 hours.
Let the chicken stand at room temperature 1 hour. Preheat the oven to 350 degrees . Fill a large, deep cast-iron skillet halfway with canola oil; heat over high until a deep-fry thermometer registers 350 degrees . Place a metal rack in a rimmed baking sheet.
In a large bowl, mix the flour, cornstarch and the remaining 1 tbsp. kosher salt and 11/2 tsp. black pepper. In a medium bowl, whisk the buttermilk and egg. Working with one piece at a time, dip the chicken in the buttermilk mixture, allowing the excess to drip off. Dredge the chicken in the flour mixture, pressing to coat; shake off any excess. Working in batches, fry the chicken, turning once, until golden and crispy and an instant-read thermometer inserted into the thickest part registers about 120 degrees , 3 to 4 minutes per side for breasts, 2 to 3 minutes for thighs and 2 to 3 minutes for legs and wings.
Transfer the chicken, except the wings, to the prepared baking sheet; bake until an instant-read thermometer inserted into the thickest part of each piece registers 160 degrees , about 20 minutes for breasts, 15 minutes for thighs and 6 minutes for legs. Add the wings to the baking sheet. Reduce the oven temperature to 200 degrees . Leave the chicken in the oven until ready to serve, up to 3 hours.