Crispy Buttermilk-Fried Chicken

1. Prepare Spice Mixture

Combine the paprika, freshly ground black pepper, garlic powder, dried oregano, and cayenne pepper in a small bowl.

2. Marinate Chicken

In a large bowl, whisk together the buttermilk, egg, 1 tablespoon of kosher salt, and 2 tablespoons of the spice mixture. Add the chicken pieces to this mixture and coat them thoroughly. Transfer everything to a gallon-sized zipper-lock freezer bag and refrigerate for at least 4 hours, or overnight, flipping the bag occasionally to ensure even marination.

3. Prepare Coating

In another large bowl, whisk together the all-purpose flour, cornstarch, baking powder, 2 teaspoons of kosher salt, and the remaining spice mixture. For an extra-crisp coating, add 3 tablespoons of the marinade you used for the chicken to the flour mixture and work it in with your fingertips until it forms small clumps.

4. Coat Chicken

Remove the chicken pieces from the marinade, letting the excess drip off. Toss each piece in the flour mixture until it is thoroughly coated and place them on a wire rack set over a rimmed baking sheet.

5. Fry Chicken

Preheat your oven to 350°F and adjust the oven rack to the middle position. Meanwhile, heat the vegetable shortening or peanut oil in a 12-inch cast-iron chicken fryer or large wok to 425°F. Using a fine-mesh strainer, shake off any excess flour from the chicken before carefully placing the pieces, skin side down, into the hot oil. Fry the chicken, maintaining the oil temperature at 300°F, for about 6 minutes on the first side and 4 minutes on the second side, until the chicken turns a deep golden brown.

6. Bake Chicken

Transfer the fried chicken to a wire rack set over a rimmed baking sheet and season it lightly with kosher salt. Place the baking sheet in the oven and bake until the internal temperature of the breast pieces reaches 150°F and the thigh or drumstick pieces reach 165°F, about 5 to 10 minutes.

7. Optional Extra Crunch

For an extra crunch, you can refrigerate the cooked chicken for at least an hour or overnight. Reheat the oil to 400°F and cook the chicken again for about 5 minutes, flipping once, until it’s completely crisp. Drain the chicken on a wire rack and serve immediately.