Ingredients:

  • 3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, and breasts)
  • 1.5 cups all-purpose flour
  • 0.5 cup cornstarch
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper
  • 2 tsp sea salt
  • 1 tsp cracked black pepper
  • 1.5 cups full-fat buttermilk
  • 1 large egg

Instructions:

  1. Whisk the full-fat buttermilk and large egg in a shallow bowl until well combined.
  2. Submerge the chicken pieces in the buttermilk mixture, ensuring every piece is fully coated. Marinate for 30 minutes if time permits.
  3. In a separate shallow dredging bowl, whisk together the all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, sea salt, and black pepper.
  4. Place a large cast-iron skillet or heavy-duty rimmed baking sheet in the oven and preheat to 425°F (218°C). Once hot, add the melted butter or oil to the pan.
  5. Remove chicken from the buttermilk bath, letting excess drip off, and dredge thoroughly in the flour mixture, pressing to adhere.
  6. Carefully place the chicken pieces onto the preheated hot pan. Bake for 45 minutes, turning halfway through, until the internal temperature reaches 165°F (74°C) and the crust is golden brown and crispy.