The Bon Appétit Test Kitchen
Servings: 10
Ingredients
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- 1/4 cup kosher salt, divided
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- 1 1/2 tablespoons plus 1 tablespoon freshly ground black pepper
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- 1 1/2 teaspoons cayenne pepper
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- 2 pounds 3–4-. chicken (not kosher), cut into 10 pieces, backbone and wing tips removed
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Directions
Step 1 Whisk 1 Tbsp. salt, 2 tsp. black pepper, paprika, cayenne, garlic powder, and onion powder in a little bowl. Season chicken with spices. Place chicken in a medium bowl, cover, and chill overnight.
Step 2 Let chicken stand covered at room temperature for one hour. Whisk buttermilk, egg, and 1/2 cup water in a medium bowl. Whisk flour, cornstarch, remaining 1 Tbsp. salt, and the remaining 1 Tbsp. pepper in a 9x13x2" baking dish.
Step 3 Pour oil right into a 10"-12" cast-iron skillet or another heavy straight-sided skillet (not nonstick) to a depth of 3/4". Prop deep-fry
thermometer in oil so the bulb is submerged. Heat over medium-high heat until a thermometer registers 350°. Meanwhile, set a wire rack inside a sizable rimmed baking sheet.
Step 4 Dealing with 1 piece at the same time (use 1 hand for wet ingredients and the other for dry ingredients), dip chicken in buttermilk mixture, allowing excess to drip back to the bowl. Dredge in flour mixture; tap against bowl to get rid of excess. Place 5 bits of chicken in skillet. Fry chicken, turning with tongs every 1-2 minutes and adjusting heat to keep a reliable temperature of 300°-325° until the skin is deep golden brown and an instant-read thermometer inserted into the thickest part of chicken registers 165°, about ten minutes for wings and 12 minutes for thighs, legs, and breasts.
Step 5 Using tongs, remove chicken from skillet, allowing excess oil to drip back to skillet; transfer chicken to prepared rack.
Step 6 Repeat with remaining chicken pieces; let cool for at least ten minutes before serving.