Crispy Fried Chicken

Ingredients

• 1 whole fryer chicken cut into 8 pieces

• 6 1/2 teaspoon seasoned salt divided

• 5  teaspoon freshly ground black pepper divided

• 3 cups buttermilk divided

• 3 cups all purpose flour

• 1/2 cup cornstarch

• 5 teaspoon garlic powder

• 5 teaspoon onion powder

• 4 teaspoon paprika

• 3 large eggs

• 1 teaspoon hot sauce

• Oil for frying preferably

Get Cooking

1. Season chicken pieces on all sides with salt and  black pepper. Place into an oblong baking dish and cover with buttermilk. Turn to coat. Chill overnight, turning once.

2. 30 minutes before frying: Remove chicken from buttermilk, discard marinade. On a plate sift together the flour, cornstarch, salt, 1black pepper, garlic powder, onion powder and paprika.

3. In a large shallow bowl whisk together the eggs, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 cup buttermilk and hot sauce.

4. Dredge chicken pieces in flour, into egg wash then into flour again. Arrange on a baking sheet. Let stand for 30 minutes to bring to room temperature and set breading.

5. To fry: Preheat the oven to 200°F. Prepare a rimmed baking sheet with an oven safe baking rack. Set aside.

6. Fill a 12-inch cast iron skillet between 1/3 full with oil. Heat to 350°F. Carefully lower chicken pieces in oil. Fry dark meat and white meat separately.

7. Maintain oil temperature around 350°F. Fry chicken in batches cooking dark meat pieces and white meat separately. Cook for 10-15 minutes per side or until juices run clear and the internal temperature reaches 165°F. Turn carefully using tongs to avoid splatters.

8. Place fried pieces on rack and keep warm in oven between batches.
   Rest for 10 minutes before serving.