• 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 parts (just boneless breasts worked fine)
• 1 cup buttermilk
• 1 large egg
• 2-3 cups all-purpose flour
• 1 tablespoon cornstarch
• 1 qt Peanut oil (for frying)

Mix 1 Tbsp. salt and 2 tsp each of black pepper, cayenne, garlic powder, and onion powder in a small bowl. Season chicken with spices. Place chicken in a medium bowl, cover, and chill 4 hours to 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 9x9 baking dish.

Pour oil 1" deep worth of peanut oil into a 10"–12" cast-iron skillet.

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. Fill but don't crowd the 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 160°, about 10 minutes per piece.

Using tongs, remove chicken from skillet, allowing excess oil to drip back into skillet; transfer chicken to prepared rack.

Modified from https://www.bonappetit.com/recipe/skillet-fried-chicken

Notes - this is best done for large batches, not just a weeknight meal!