Fried Chicken
['1 quart buttermilk', '3 1/2 pound chicken parts (bone-in, skin-on; if using breasts, halve)', '2 cups all-purpose flour', '1 tablespoon paprika', '1 teaspoon cayenne pepper', '1 teaspoon garlic powder', '2 teaspoons kosher salt', 'Freshly ground pepper', 'Peanut oil, for frying', 'Deep-fry thermometer']
Place buttermilk in a large, shallow nonreactive dish and add chicken. Cover and refrigerate for at least 2 hours or overnight.
Combine flour, paprika, cayenne, garlic powder, salt, and pepper in a large plastic bag.
Remove chicken pieces from buttermilk and add to bag with flour mixture. Shake to coat; dust off excess.
Pour 3/4" peanut oil into a heavy skillet. Heat oil over medium-high heat until it registers 350° on a deep-fry thermometer. Reduce heat to medium and add the chicken pieces, a few at a time. Fry each piece for 10-12 minutes, turning occasionally, until it is crispy and golden and internal temperature registers 165° on an instant-read thermometer. Drain on paper towels; serve.
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