3 pounds skin-on chicken pieces, brined and patted dry
3 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
2 cups buttermilk, plus more for the dredge
3 cups peanut oil
In a small dish, combine flour with salt, pepper, paprika and a splash of buttermilk, and set aside. Place buttermilk in a similar size dish to the flour mixture. Working one at a time, dip chicken pieces into buttermilk, covering completely, then dredge completely in flour mixture and repeat again so that the chicken is covered in a thick, crumbly flour coating. Repeat this until all chicken is covered.
In a large cast-iron, heat peanut oil on high heat until it reaches approximately 350 degrees. Working with 2 to 3 pieces at a time, cook chicken until golden and cooked through to at least 165 degrees. Allow to cool slightly and serve.