====== Skillet Fried Chicken ======
{{recipes:meat:skillet_fried_chicken:skillet-fried-chicken.jpg?600|}}
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===== Ingredients =====
  * 2 tablespoons kosher salt, divided
  * 2 teaspoons plus 1 tablespoon freshly ground black pepper
  * 1 1/2 teaspoons paprika
  * 3/4 teaspoon cayenne pepper
  * 1/2 teaspoon garlic powder
  * 1/2 teaspoon onion powder
  * 1 3–4-lb. chicken (not kosher), cut into 10 pieces, backbone and wing tips removed
  * 1 cup buttermilk
  * 1 large egg
  * 3 cups all-purpose flour
  * 1 tablespoon cornstarch
  * Peanut oil (for frying)
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===== Info =====
  * **Prep:** -
  * **Cook:** -
  * **Serves:** 4
  * [[http://www.bonappetit.com/recipe/skillet-fried-chicken|Source]]


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{(rater>id=47|name=recipes:meat:skillet_fried_chicken|type=rate|headline=off)}

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===== Directions =====
  - 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 9x13x2" baking dish.
  - Pour oil into a 10"–12" cast-iron skillet or other heavy straight-sided skillet (not nonstick) to a depth of 3/4". Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium-high heat until thermometer registers 350°. Meanwhile, set a wire rack inside a large rimmed baking sheet.
  - Working with 1 piece at a time (use 1 hand for wet ingredients and the other for dry ingredients), dip chicken in buttermilk mixture, allowing excess to drip back into bowl. Dredge in flour mixture; tap against bowl to shake off excess. Place 5 pieces of chicken in skillet. Fry chicken, turning with tongs every 1–2 minutes and adjusting heat to maintain a steady temperature of 300°–325°, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°, about 10 minutes for wings and 12 minutes for thighs, legs, and breasts.
  - Using tongs, remove chicken from skillet, allowing excess oil to drip back into skillet; transfer chicken to prepared rack.
  - Repeat with remaining chicken pieces; let cool for at least 10 minutes before serving.

{{tag>chicken southern fried buttermilk}}
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