Step 1

Add the chicken to bowl & toss well to coat. Transfer to a gallon ziploc bag & refrigerate for at least 4 hours & up to overnight. Flip the bag occasionally to redistribute contents & evenly coat the chicken.

Step 2

When ready to cook the chicken, remove from refrigerator & set on the counter for 20 minutes, allowing it to come to room temperature.

Step 3

Whisk the flour, cornstarch, baking powder, 1 teaspoon of salt & spice mix together in a bowl. Add ¼ cup of the marinade from bag & stir it into the flour mixture with a fork.

Step 4

Place a wire rack onto a rimmed baking sheet. Set near the bowl of flour mixture. Use tongs to lift one piece of chicken out of the ziploc bag. Hold chicken above the bag to allow excess marinade to drip off. Toss the chicken in flour mixture until coated, pressing flour mixture into chicken to create a thick layer. Shake off the excess flour mixture from the chicken & transfer to a wire rack on a baking sheet.

Step 5

Set oven rack in the middle position & preheat the oven to 400°F. Add the shortening to a cast iron skillet & heat over medium-high until it reaches 320-325°F. Keep an eye on the temperature & do not allow it to surpass 325°F. Working in batches, fry chicken in hot oil until golden brown on bottom side, about 3-4 minutes. Pro tip: don’t touch the chicken for at least the first 3 minutes as it fries; this could cause the coating to fall off. Carefully flip the chicken & fry for another 2-3 minutes until the other side is golden brown.

Step 6

While chicken is frying, prepare 2 separate rimmed baking sheets with wire racks. Set near the oven. Transfer cooked chicken to a clean wire rack set in a rimmed baking sheet, placing similar-sized pieces of chicken with one another: smaller pieces on one baking sheet, larger pieces on the other. Season all of the chicken with salt & place both baking sheets in the oven. Bake until cooked through to 165°F, about 10 minutes for smaller pieces & 15 to 20 minutes for larger pieces.

Step 7

Reheat the oil to 325°F. Add chicken pieces & cook, flipping them once halfway through cooking, until completely crisp, about 1 minute per side. Transfer to a platter lined with paper towels, sprinkle with a pinch of salt if desired & serve.

Step 8

for the spice mix

Step 1

Combine all of the ingredients for the spice mix in a bowl. Set aside.

Step 2

for the buttermilk brine

Step 1

Whisk the buttermilk, egg & 2 tablespoons of the spice mix in a bowl.