The Easiest Crispiest Fried Chicken

Prep a metal baking sheet with a silicone baking sheet over it and top that with two baking racks. This will be for the chicken to dry on as each piece cooks.
Heat the oil to 350-degrees (using a candy thermometer) in a large Dutch oven on the stovetop over high heat.
While the oil is heating, prep your chicken. Pat each piece dry with paper towels and then prep the seasoning and cornstarch mixture.
For the seasoning mixture, add the paprika, sea-salt, pepper, garlic salt, and onion salt to a bowl and whisk together.
In a medium bowl, combine the cornstarch and flour.
In another separate medium bowl, whisk together the buttermilk and egg.
Season each piece of chicken liberally in the seasoning mixture.
Using metal tongs, baste the chicken in the buttermilk batter mixture, then drudge it through the cornstarch flour mixture, ensuring it’s well coated.
Using metal tongs and an oven mitt on your hand, carefully place the chicken in the hot oil. Cook the bigger pieces together and the smaller pieces together. Don’t overcrowd the chicken. The bigger pieces should take about 15-minutes to cook, while the legs and wings should take about 10-minutes to cook.
As each piece finishes up cooking, place them on the baking rack to cook. While the chicken is cooling, the pieces will continue to cook. You can make sure they are fully cooked, by inserting a meat thermometer. Each piece should read 160-degrees.