Perfect Buttermilk Skillet Fried Chicken

  Here’s what I’m going to try tonight!
Lip smackin, finger-lickin good!  2 Tbsp. kosher salt, divided 2 tsps. plus 1 Tbsp. black pepper 1-1/2 tsp. paprika 3/4 tsp. cayenne pepper 1/2 tsp. garlic powder 1/2 tsp. onion powder 1 3-4 lb. chicken cut into 10 pieces 1 cup buttermilk 1 large egg 3 cups all-purpose flour 1 Tbsp. cornstarch

Peanut oil (for frying)

One 24 oz. bottle of peanut oil was the perfect amount. Whisk 1 Tbsp. salt, 2 tsp. 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 overnight. Let chicken stand covered at room temperature for 1 hour.  Whisk buttermilk, egg, and 1/2 cup water in a medium bowl.  Whisk flour, cornstarch, remaining 1 Tbsp. salt, and remaining 1 Tbsp. pepper in a 9 x 13 baking dish. Pour oil into a 10-12″ cast iron skillet to a depth of 3/4″.  Heat over medium-high heat until thermometer register 350 degrees. Working with 1 piece at a time, dip chicken buttermilk mixture, allowing excess to drip back into bowl.  Dredge in flour mixture; shake off excess.  Place 5 pieces of chicken in skillet.  Fry, turning with tongs every 1-2 minutes until skin is deep golden brown and chicken registers 165 degrees, about 10 minutes for wings and 12 minutes for thighs legs and breasts. I went 12-14 minutes for the bigger pieces and dark meat if you don’t have a thermometer.

Remove chicken from skillet and transfer to cooling rack.  Let cool ten minutes. 

~Bon Appetit!