Southern Fried Chicken

Prepare the Dredge: In a wide, shallow dish, thoroughly whisk together the flour, smoked paprika, garlic powder, cayenne, kosher salt, and black pepper.

Bread the Chicken: Remove each piece of chicken from the buttermilk, allowing the excess to drip off. Vigorously toss the chicken in the seasoned flour, pressing the flour into all crevices. Place the coated chicken on a wire rack and let it rest for 15 minutes so the coating adheres.

Heat the Oil: In a deep cast-iron skillet or Dutch oven, pour the oil to a depth of 2 inches. Heat the oil over medium-high heat until a deep-fry thermometer registers exactly 350°F (175°C).

Fry the Chicken: Carefully lower the chicken pieces into the hot oil, skin-side down, being careful not to overcrowd the pan. Fry for 12 to 15 minutes, turning once halfway through, until the crust is a deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).

Rest and Serve: Transfer the fried chicken to a clean wire rack set over a baking sheet to drain. Let it rest for 5 to 10 minutes before serving to keep the crust crispy and the meat juicy.