5 large eggs
1/2 cup buttermilk
kosher salt
3 cups flour
1/2 cup cornstarch
1 1/2 tablespoons garlic powder
2 teaspoons paprika
1 teaspoon crushed red pepper
1 teaspoon black pepper
3 1/2 lb chicken cut into 8 pieces
peanut or vegetable oil for frying

Pat the chicken dry, then set aside.
Combine milk and eggs in a bowl with a pinch of salt.
In a separate bowl, combine flour, cornstarch, garlic powder, paprika, crushed red pepper, 2 1/2 tablespoons salt, and 1 teaspoon black pepper
Line a baking sheet with wax paper.
Season the chicken with salt and pepper, then dredge in the flour mixture.
Dip the coated chicken in the egg and buttermilk mixture, and dredge once more in the seasoned flour before transferring to the baking sheet. Repeat with the rest of the chicken.
In a large cast-iron skillet, heat 3/4" of oil to 360F (use a candy thermometer).
While the oil is heating, set up another baking sheet lined with parchment paper, and set a cooling rack over it.
Once the oil is at the right temperature, fry half the chicken over medium heat until golden brown, and an instant-read thermometer inserted near the bone registers 165F. (This should take about 16 minutes).
Transfer to the cooling rack, then repeat with remaining chicken. Serve hot.

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