Step 1

Place one 3½–4-lb. chicken, cut into 10 pieces, backbone and wing tips removed, in a medium bowl; add 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 Tbsp. freshly ground black pepper, 1½ tsp. paprika, ¾ tsp. cayenne pepper, ½ tsp. garlic powder, and ½ tsp. onion powder and toss to coat chicken. Cover and chill at least 45 minutes and up to 12 hours.

Step 2

Whisk 1 large egg, 2 cups buttermilk, and ½ cup water in another medium bowl. Whisk 3 cups all-purpose flour and remaining 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a third medium bowl.

Step 3

Place a wire rack inside a rimmed baking sheet. Working with 1 piece at a time (use one hand for wet ingredients and the other for dry ingredients), dip chicken in buttermilk mixture, allowing excess to drip back into bowl, then dredge in flour mixture, tapping against bowl to shake off excess. Repeat process to build a defined coating on chicken. Transfer to prepared rack. Let chicken sit at room temperature 15 minutes to allow coating to hydrate.

Step 4

Meanwhile, set a second wire rack inside another rimmed baking sheet. Pour peanut oil into a large cast-iron skillet or other heavy straight-sided skillet (not nonstick) to come ¾” up sides (3–4 cups). Prop a deep-fry thermometer in oil so bulb is submerged. Heat over medium-high until thermometer registers 350°.

Step 5

Arrange 5 pieces of chicken in skillet and fry, turning with tongs every 1–2 minutes and adjusting heat as needed to maintain a steady temperature of 300°–325°, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken pieces registers 160°, about 12 minutes for wings and 15 minutes for thighs, legs, and breasts.

Photograph by Elliott Jerome Brown Jr., Prop styling by Sean Dooley, Food Styling by Mieko Takahashi

Step 6

Using tongs, remove chicken pieces from skillet, allowing excess oil to drip back into skillet; transfer to second rack. Repeat with remaining chicken pieces; let cool at least 10 minutes before serving.

Editor’s note: This skillet-fried chicken recipe first appeared in our February 2012 issue. We’ve updated it with refined cooking guidance, reader-informed tips, and helpful FAQs to make this Bon Appétit classic even easier. Head this way for more of our favorite frying recipes →