The Best Buttermilk-Brined Southern Fried Chicken

Tap an ingredient or step to check it off.

1. 1Step 1: In a small bowl, mix the paprika, black pepper, garlic powder, oregano, and cayenne with a fork until combined.
2. 2Step 2: In a large bowl, whisk together the buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture. Add the chicken pieces and turn to coat. Transfer everything to a gallon-size zipper-lock freezer bag, and refrigerate at least 4 hours, up to overnight, flipping occasionally to redistribute the marinade.
3. 3Step 3: In a large bowl, whisk the flour, cornstarch, baking powder, 2 teaspoons salt, and the remaining spice mixture. Add 3 tablespoons of the marinade from the bag, and work it into the dry mixture with your fingertips. Remove one chicken piece at a time from the bag, letting excess drip off, and drop into the flour mixture, tossing to coat. Once all pieces are in the bowl, toss until thoroughly coated, pressing with your hands to make a thick layer adhere.
4. 4Step 4: Adjust an oven rack to the middle position and preheat the oven to 350°F (175°C). Heat shortening or oil to 425°F (218°C) in a 12-inch straight-sided cast-iron chicken fryer or large wok over medium-high heat. Maintain that temperature, adjusting heat as needed and not letting the fat get hotter.
5. 5Step 5: One at a time, place coated chicken in a fine-mesh strainer and shake to remove excess flour. Set on a wire rack over a rimmed baking sheet. When all are coated, place skin side down in the pan. The temperature will drop to 300°F (149°C); adjust heat to maintain that for the whole cooking time. Fry until deep golden brown on the first side, about 6 minutes, not moving the chicken for the first 3 minutes to avoid knocking off the coating. Carefully flip with tongs and cook the second side until golden, about 4 minutes more.
6. 6Step 6: Transfer chicken to a clean wire rack in a rimmed baking sheet, season lightly with salt, and bake in the oven until thickest part of breasts reaches 150°F (65.5°C) and thigh/drumstick pieces reach 165°F (74°C), 5 to 10 minutes, removing pieces as they hit their target. Transfer to a second wire rack or paper towel-lined plate. Season with salt. Serve immediately or, for extra-crunchy chicken, continue to step 7.
7. 7Step 7: Place the cooked chicken plate in the refrigerator for at least 1 hour, up to overnight. When ready to serve, reheat the oil to 400°F (204°C). Fry the chicken, flipping once, until completely crisp, about 5 minutes. Drain on a wire rack, then serve immediately.