Buttermilk Fried Chicken

Instructions

1. 1
   In a large bowl, whisk together buttermilk, 1 teaspoon salt, and ½ teaspoon black pepper. Add chicken pieces and coat well. Cover and refrigerate for at least 2 hours or up to overnight.
2. 2
   In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, baking powder, remaining salt, and remaining black pepper.
3. 3
   Remove chicken from the marinade, letting excess buttermilk drip off. Dredge thoroughly in the flour mixture, pressing to adhere. Set on a wire rack and let rest for 10-15 minutes.
4. 4
   Heat oil to 350°F (175°C) in a deep skillet or Dutch oven, filling to about 1½ inches deep.
5. 5
   Fry chicken in batches, 6-8 minutes per side, until golden brown, crispy, and cooked through (165°F/74°C inside). Adjust heat as needed to keep oil temperature steady.
6. 6
   Drain on a wire rack set over paper towels. Let rest a few minutes and serve hot!