What is needed:
1 Whole cut up chicken (Fryer Chicken) Costs less, 1 tablespoon (Tbs) fine Sea Salt (regular salt is ok too), 1Tbs plus 2 teaspoon (tsp) Pepper, 1 1/2 tsp Paprika, 3/4 tsp cayenne pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 cup buttermilk, 1 egg, 1/4 cup water, 2 cups flour, 1 Tbs cornstarch, 1 Tbs butter, ~ 1 cup corn or canola oil, paper bag for shakin the chicken. Cast iron or heavy duty skillet.
What to do:
Seasoning for the chicken pieces. Mix in a bowl or I use an old empty seasoning shaker.
2 tsp pepper (preferably fresh ground), 1 1/2 tsp (same as 1/2T) paprika, 3/4 tsp cayenne pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder
Rinse and pat dry the chicken pieces and evenly season each chicken piece. I like to throw the pieces back in the rinsed out styrofoam that it came in and seal with saran wrap. Let this sit at least an hour at room temperature. If desired place in the refrigerator overnight but then let stand at room temperature about 1 hr before breading.
In a Large paper bag or bowl make the breading as follows.
Combine 2 cups flour , 1 Tbs corn starch 1 Tbs Sea Salt and 1 Tbs Pepper (preferably fresh ground).
Get your seasoned room temperature chicken ready for breading.
Dip the chicken pieces.
In a large bowl whisk together 1/2 cup buttermilk, 1 egg and 1/4 cup of water. Dip the seasoned chicken in here one piece at a time then toss into the paper bag to bread.
Lets get to frying chicken.
(I do this in a large cast iron skillet) Add corn oil (more flavorful) or canola oil to about 1/4 inch thick in skillet and about 1 Tbs butter (for flavor). On Med Fry as many pieces as will fit for 10 min on each side. Fry with the lid ON. This is important to seal in the moisture as well as keep the mess down a bit. Throw the pieces onto a bread rack with paper towels and check with a knife to make sure there is no pink. Allow to cool a bit and enjoy!!