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
8 pieces chicken (I used drumsticks)
1 cup buttermilk
1 large egg
3 cups all-purpose flour
1 tablespoon cornstarch
oil for frying (I used grapeseed)
Whisk 1 Tbsp. salt, 2 tsp. black pepper, paprika, cayenne, garlic powder, and onion powder in a small bowl. Season chicken with spices. 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 tablespoon salt, and remaining 1 tablespoon pepper in bowl.
Pour oil into a 10″–12″ cast-iron skillet 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, about 12 minutes for legs. 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. Enjoy!