Directions: |
Directions:1. In a large bowl, combine 2 tbsp. kosher salt, the smoked paprika and cayenne and 2 1/2 tsp. black pepper; toss the chicken with the spice blend to coat. Cover and refrigerate overnight or up to 24 hours.
2. Let the chicken stand at room temperature 1 hour. Preheat the oven to 350 degrees . Fill a large, deep cast-iron skillet halfway with canola oil; heat over high until a deep-fry thermometer registers 350 degrees . Place a metal rack in a rimmed baking sheet.
3. In a large bowl, mix the flour, cornstarch and the remaining 1 tbsp. kosher salt and 11/2 tsp. black pepper. In a medium bowl, whisk the buttermilk and egg. Working with one piece at a time, dip the chicken in the buttermilk mixture, allowing the excess to drip off. Dredge the chicken in the flour mixture, pressing to coat; shake off any excess. Working in batches, fry the chicken, turning once, until golden and crispy and an instant-read thermometer inserted into the thickest part registers about 120 degrees , 3 to 4 minutes per side for breasts, 2 to 3 minutes for thighs and 2 to 3 minutes for legs and wings.
4. Transfer the chicken, except the wings, to the prepared baking sheet; bake until an instant-read thermometer inserted into the thickest part of each piece registers 160 degrees , about 20 minutes for breasts, 15 minutes for thighs and 6 minutes for legs. Add the wings to the baking sheet. Reduce the oven temperature to 200 degrees . Leave the chicken in the oven until ready to serve, up to 3 hours. |
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