Instructions

1. Dust the chicken with a spice mix - combine salt, pepper, paprika, and garlic powder in a small mixing bowl. Sprinkle the spice mixture over your chicken and place in a covered bowl. Place the bowl into the refrigerator for 12 to 24 hours.

2. Remove the bowl from the refrigerator and let stand for 1 hour. Whisk buttermilk, egg, and water in a large mixing bowl. Spread flour evenly across a large plate.

3. Dip your chicken into the buttermilk mixture before rolling it in the flour. Repeat the process until the chicken has been covered completely. Fill your cast iron skillet 1/2 full with oil and turn your stove to a medium-high heat.

4. Insert a deep fryer or candy thermometer into the oil to ensure it has reached the appropriate temperature. Lower the chicken into the oil using a pair of tongs. Flip the chicken every 1 to 2 minutes until the skin turns golden brown.

5. Remove the chicken from the oil and drain it on a large plate covered with paper towels. Insert a meat thermometer into the fried chicken to ensure it has reached an internal temperature of 165 degrees Fahrenheit.