Serves 4 to 6
One 2- to 3-pound chicken, cut into 8 pieces
For the marinade
3 cups buttermilk
2 heaping tablespoons paprika
2 tablespoons kosher salt
1 tablespoon cayenne pepper
1 tablespoon pepper
For the coating
2 cups all-purpose flour
2 tablespoons kosher salt
1 tablespoon pepper
1 tablespoon cayenne pepper
1 tablespoon paprika
Peanut oil, for frying
Place the chicken in a non-reactive container. Whisk together the marinade ingredients. Pour the marinade over the chicken, cover and refrigerate for at least 4 hours and as long as overnight.
Preheat an oven to 400°F.
In a shallow bowl, combine the coating ingredients. One piece at a time, remove the chicken from the marinade, shake off any excess marinade and dredge the chicken in the coating; set coated pieces aside on a large plate or platter.
Pour peanut oil into a deep skillet so that the oil is one inch deep. Over medium-high heat, heat the oil to 350°F. Add the chicken and fry until golden brown on both sides. (Don’t overcrowd the pan; work in batches, if necessary.) Transfer the chicken to a rimmed baking sheet and bake for about 20 minutes, or until cooked through. Serve hot or room temperature.