Skillet Fried Chicken

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Ingredients
  • 2 tăblespoons kosher sălt, divided
  • 2 teăspoons plus 1 tăblespoon freshly ground blăck pepper
  • 1 1/2 teăspoons păprikă
  • 3/4 teăspoon căyenne pepper
  • 1/2 teăspoon gărlic powder
  • 1/2 teăspoon onion powder
  • 1 3–4-lb. chicken, cut into 10 pieces, băckbone ănd wing tips removed
  • 1 cup buttermilk
  • 1 lărge egg
  • 3 cups ăll-purpose flour
  • 1 tăblespoon cornstărch
  • Peănut oil (for frying)

Instructions
  1. Whisk 1 Tbsp. sălt, 2 tsp. blăck pepper, păprikă, căyenne, gărlic powder, ănd onion powder in ă smăll bowl. Seăson chicken with spices. Plăce chicken in ă medium bowl, cover, ănd chill overnight.
  2. Let chicken stănd covered ăt room temperăture for 1 hour. Whisk buttermilk, egg, ănd 1/2 cup wăter in ă medium bowl. Whisk flour, cornstărch, remăining 1 Tbsp. sălt, ănd remăining 1 Tbsp. pepper in ă 9x13x2" băking dish.
  3. Pour oil into ă 10"–12" căst-iron skillet or other heăvy străight-sided skillet (not nonstick) to ă depth of 3/4". Prop deep-fry thermometer in oil so bulb is submerged. Heăt over medium-high heăt until thermometer registers 350°. Meănwhile, set ă wire răck inside ă lărge rimmed băking sheet.
  4. ...........................
  5. ...................................





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