5 large eggs
1/2 C buttermilk
3 C flour
1/2 C cornstarch
1 1/2 Tbsp garlic powder
2 tsp paprika
1 tsp crushed red pepper
1 tsp black pepper
3 1/2 lb chicken cut into 8 pieces or what-ever size you like
peanut or vegetable oil for frying
Pat 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 Tbsp salt, and 1 tsp 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 flour mixture before transferring to a baking sheet.
Repeat with remaining chicken.
In a large cast-iron skillet, heat 3/4" of oil to 360 F degrees (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, flipping as needed, and an instant-read thermometer inserted near the bone registers 165 F degrees. (This should take about 16 minutes).
Transfer to the cooling rack, then repeat with remaining chicken.