The Best Buttermilk-Brined Southern Fried Chicken

Ingredients

• 2 tablespoons paprika
• 2 tablespoons freshly ground black pepper
• 2 teaspoons garlic powder
• 2 teaspoons dried oregano
• 1/2 teaspoon cayenne pepper
• 1 cup buttermilk
• 1 large egg
• Kosher salt
• One whole chicken, about 4 pounds, cut into 10 pieces or 3 1/2 pounds bone-in, skin-on breasts, legs, drumsticks, and/or wings
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 4 cups vegetable shortening or peanut oil

Directions

1. In a small bowl, use a fork to blend the cayenne, oregano, garlic powder, black pepper, and paprika until evenly mixed. In a large bowl, whisk the buttermilk with the egg, 1 tablespoon salt, and 2 tablespoons of the spice blend. Add the chicken and turn the pieces until they are coated all over. Scrape everything into a gallon-sized zipper-lock freezer bag, seal it, and refrigerate for a minimum of 4 hours or as long as overnight, turning the bag now and then so the marinade moves around the chicken.
2. In a large bowl, whisk the flour, cornstarch, baking powder, 2 teaspoons salt, and the spice blend that remains. Scoop 3 tablespoons marinade out of the bag and rub it through the flour with your fingertips. Take 1 piece of chicken from the bag, let the extra buttermilk fall away, and drop it into the flour mixture to coat. Continue with the rest of the chicken, adding each piece separately, until the whole batch is in the bowl. Toss everything until the coating covers every piece well, pressing with your hands so the flour clings in a thick layer.
3. Set an oven rack in the center of the oven, then heat the oven to 350 degrees F. Over medium-high heat, warm the shortening or oil in a large wok or in a 12-inch cast-iron chicken fryer with straight sides until it reaches 425 degrees F. Use heat adjustments to hold that temperature, and do not let the fat climb higher.
4. Working with 1 piece at a time, put the coated chicken in a fine-mesh strainer and shake away loose flour. Move the piece to a rack placed over a rimmed baking sheet. After every piece has been coated, arrange the chicken in the pan skin side down. The oil should fall to 300 degrees F; raise or lower the heat so it stays at 300 degrees F while the chicken cooks. Fry until the underside is a deep golden brown, about 6 minutes. Resist nudging the chicken or testing it for at least 3 minutes, since the crust can come loose early on. With tongs, gently turn the pieces and continue frying until the other side is golden brown, about 4 minutes more.
5. Move the fried chicken to a clean rack over a rimmed baking sheet, then put the sheet in the oven. Cook for 5 to 10 minutes, checking with an instant-read thermometer: the thickest part of the breast should register 150 degrees F, and the legs should register 165 degrees F. As pieces reach those temperatures, move them to another rack or to a plate lined with paper towels. Sprinkle with salt and serve, or continue with the chilling and refrying method for extra-crunchy fried chicken.
6. For the extra-crunchy version, put the cooked chicken, still on its plate, into the refrigerator; it should rest there for at least 1 hour and can stay up to overnight. When you are ready to serve, heat the oil again to 400 degrees F. Return the chicken pieces to the oil and cook, turning once midway, until the crust is completely crisp, about 5 minutes. Drain on a rack over a rimmed baking sheet, then serve right away.