classic fried chicken... 45 minutes (plus marinating)

the goods:

1 and 1/4 cups all-purpose flour

2/3 cup cornstarch

1 quart buttermilk

1 chicken, cut into 10 pieces

3 cups vegetable oil

In a wide shallow dish or pie plate, whisk together flour, cornstarch, 2 teaspoons salt, and 1/4 teaspoon pepper. Transfer 1 and 1/4 cups flour mixture to an air-tight container; set aside. In a large glass bowl, whisk together buttermilk, 2 tablespoons salt, and 3/4 teaspoon pepper. Dredge chicken in flour mixture, then submerge in buttermilk mixture. Cover and refrigerate 3 hours (or up to overnight).

Place a wire rack over paper towels. In a large cast-iron skillet, heat oil to 350 degrees over medium. Transfer reserved flour mixture to a wide, shallow dish. In batches, lift chicken from from buttermilk, letting excess drip off, and dredge in flour mixture. Fry chicken until golden brown and cooked through, 15-20 minutes per batch, flipping once (adjust heat if browning too quickly). With tongs, transfer chicken to rack to drain, 5 minutes, then serve.