Buttermilk Skillet Fried Chicken Recipe

Start by cleaning the chicken pieces, removing the skin if you prefer. Season them generously all over with 1/2 teaspoon salt and 1 tablespoon pepper.

In a medium bowl, whisk together the 2 cups buttermilk and 1 egg until combined. In a large glass baking pan, combine the 1/4 cup flour, 1 tablespoon paprika, and 1 tablespoon cornstarch.

In a large, heavy-bottomed skillet, heat the vegetable oil. You want it hot enough that a drop of water sizzles immediately, but not smoking. Carefully add the chicken pieces to the skillet, making sure not to crowd the pan; cook in batches if necessary.

Fry the chicken, turning with tongs so it browns evenly, for about 10 to 13 minutes. When the chicken is done, transfer it to a paper plate to drain any excess oil, and serve immediately.