2/3 cup cornstarch
coarse salt and ground pepper
1 quart buttermilk
10 skin on legs or thighs
3 cups canola oil
In a pie plate whisk together flour, cornstarch, 2 tsp. salt, and 1/4 tsp. pepper. Transfer 1 1/4 cups of the mixutre to an air tight container and set aside.
In a large bowl mix together buttermilk, 2 T salt and 1/4 tsp pepper. Dredge chicken in flour mixture, then submerge in buttermilk mixture. Cover and refrigerate 3 hours for up to overnight.
Place a wire rack on a rimmed backing sheet lined with paper towels. In a large cask iron skillet heat the oil to 350degrees. I just used my candy thermometer. (A small cube of bread should brown in less than one minute.)
Put the reserve flour mixture into a pie plate. Lift the chicken from the buttermilk. Let the excess buttermilk drip off, then dredge in the flour again.
Fry chicken until golden brown and cooked through. This will take 16-20 minutes. Flip once. Adjust the heat if browning to quickly. With tongs remove the chicken and place on the wire rack. Allow to cool for 5 minutes. Serve and ENJOY
