Active Time: 40 min.

Total Time: 6 hr. 40 min., plus overnight

Serves: 4

Nothing in this recipe here is hard to do—you just need to plan ahead to brine and marinate the chicken (the two secrets to this recipe’s success).

Ingredients

• 3 tablespoons plus 1 teaspoon coarse salt
• 1 whole fryer chicken (3½ to 4 pounds), cut into 10 pieces
• 2 cups buttermilk
• 2 teaspoons dry mustard
• 1 teaspoon cayenne pepper
• 1½ teaspoons freshly ground black pepper
• 1½ cups all-purpose flour
• 2 tablespoons coarse yellow cornmeal
• Safflower or canola oil, for frying
• Flaky sea salt, such as Maldon, for serving (optional)

Directions

1. In a large bowl, stir together 10 cups ice water and 2 tablespoons coarse salt. Add chicken, submerging all pieces. Cover; let soak overnight in refrigerator.
2. In another bowl, whisk together buttermilk, 1 tablespoon coarse salt, mustard, and ½ teaspoon each cayenne and black pepper. Transfer chicken to marinade, submerging all pieces. Cover; refrigerate at least 4 hours and up to overnight.
3. Let chicken stand at room temperature 1 hour. In a shallow dish, whisk together flour, cornmeal, remaining 1 teaspoon each coarse salt and black pepper, and remaining ½ teaspoon cayenne.
4. Heat a heavy pot filled halfway with oil over medium heat until a deep-fry thermometer reads 350°. Remove chicken from marinade, a few pieces at a time (do not shake off excess); dredge in flour mixture. Transfer to a baking sheet.
5. Fry chicken in batches until golden brown and a thermometer inserted into thickest part (avoiding bone) reads 160°, 6 to 7 minutes for small pieces, 9 to 10 minutes for large. Adjust heat to maintain a temperature between 340° and 350° during cooking. Transfer to a wire rack set on a rimmed baking sheet, season with sea salt. Serve warm or at room temperature.