- 1 (3-3 1/2 lb) whole fryer chicken, cut into 10 pieces
- 3-4 cups buttermilk
- 3 Tbsp kosher salt, divided, plus more as needed
- 3 tsp freshly ground black pepper, divided
- 1 1/2 cups all-purpose flour
- 3 cups canola or vegetable oil
In a bowl, add chicken pieces, buttermilk, 2 tablespoons salt, and 1 teaspoon pepper. Cover and marinate for at least 1 hour and up to 1 day.
In a large bowl, combine flour, 1 tablespoon salt, and 2 teaspoons pepper.
Pour oil into a large, heavy cast-iron skillet with high sides and a lid, to a depth of a few inches. Heat oil over medium-high heat to 350°. Set a cooling rack on a rimmed baking sheet.
Place chicken pieces in bowl of flour mixture or toss until well coated. Shake off excess flour and fry chicken pieces skin-side down, in batches to prevent crowding, 10-15 minutes. Turn over chicken and cook until cooked through, is golden brown, another 10-15 minutes, and registers 165° on an instant-read thermometer.
Transfer chicken to rack and let rest. Sprinkle with salt and serve warm or at room temperature.