(Not quite the family recipe)
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- to 4-pound chicken (not kosher), cut into 10 pieces, backbone and wing tips removed
1 cup buttermilk
1 large egg
3 cups all-purpose flour
1 tablespoon cornstarch
Peanut oil (for frying)
Whisk 1 tablespoon salt, 2 teaspoons black pepper, paprika, cayenne, garlic powder and onion powder in a small bowl. Season chicken with spice mixture. Place chicken in a medium bowl, cover and chill 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 tablespoon salt, and remaining 1 tablespoon pepper in a 9-by-13-by-2-inch baking dish.
Pour oil into a 10-inch or 12-inch cast-iron skillet or other heavy straight-sided skillet (not nonstick) to a depth of 3/4 inch. Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium-high heat until thermometer registers 350 degrees. Meanwhile, set a wire rack inside a large rimmed baking sheet.
Working with one piece at a time (use one hand for wet ingredients and the other for dry ingredients), dip chicken in buttermilk mixture, allowing excess to drip back into bowl. Dredge the chicken 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 degrees, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165 degrees, about 10 minutes for wings and 12 minutes for thighs, legs and breasts.
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.
