Okay, so I’m eating fried chicken! But it’s sooo good…

Ingredients:

2 tablespoons kosher salt

3 teaspoons pepper

1.5 teaspoons paprika

3.5 teaspoons cayenne

2 teaspoons garlic powder

.5 teaspoon onion powder

10 pieces chicken legs and thighs

1 cup buttermilk

1 large egg

3 cups flower

1 tablespoon cornstarch

Canola or peanut oil for frying

 

In a bowl large enough to hold all of the chicken, whisk together 1 tablespoon salt, 2 teaspoons pepper, 1.5 teaspoons paprika, 1.5 teaspoons cayenne, 2 teaspoons garlic powder, .5 teaspoon onion powder.  Rub the chicken with the spice mixture, cover and place in the refrigerator overnight.

Let the chicken sit at room temperature for an hour while you are getting the rest of the recipe together.  In a bowl, whisk the buttermilk, egg and 1/2 cup water.  In a baking dish, whisk flour, cornstarch, 2 teaspoons cayenne, remaining 1 tablespoon of salt and 1 teaspoon of pepper.

Line a baking sheet with foil and place a rack on top as a place for the chicken to drain.

In a 10″-12″ cast iron skillet or Le Crueset-type cast iron dutch oven, heat 3/4 inch of oil over medium high to 350 degrees, using a deep fry thermometer (make sure bulb is submerged).

Working one piece at a time and using one hand for the dry ingredients and one hand for the wet,  dip chicken in the buttermilk mixture, allowing the excess mixture to drain back in the bowl.  Next, dredge the coated chicken in the flour mixture and tap to shake off the extra.

Fry three pieces at a time to allow for the oil to circulate around each piece, you don’t want to crowd the pan.  Turn over every few minutes and cook until skin is golden in color and a thermometer registers 165 degrees… 12-15 minutes.  Remove and drain on rack.

Cool for 10 minutes or so before eating.