whisk 1 tablespoon salt, 2 tablespoons black pepper, paprika, cayenne, garlic powder, and onion powder together in a small bowl
Season chicken with spices, place chicken in a medium bowl, cover and chill over night
whisk buttermilk, egg, and a half cup of water in a medium bowl. whisk flour, cornstarch, 1 tablespoon salt and 1 tablespoon pepper into a baking sheet.
pour oil in to a cast iron skillet to a depth of 3/4. prop deep fry thermometer in oil so bulb is submerged. heat over medium/high heat until thermometer registers 350 degrees
dip chicken in buttermilk mixture-allowing excess to drip back into the bowl. dredge in flour mixture-tap against bowl to shake off excess.
fry chicken, turn with tongs about every 1-2 minutes adjust heat to maintain a temperature of about 300- 325 degrees, insert thermometer in thickest part of the chicken. it has to register 165 degrees