Ingredients

• 1 3 to 4-pound chicken, cut into 10 pieces (breasts halved crosswise)
• 1/2 teaspoon kosher salt plus more for seasoning
• 1/2 teaspoon freshly ground black pepper plus more for seasoning
• 2 cups all-purpose flour
• 2 tablespoons cornstarch
• Canola or vegetable oil (for frying; about 4 cups)
• 2 ounces fatback, sliced 1/2" thick, rinsed (optional)
• Special equipment: A deep-fry thermometer

Instructions

1. Season chicken with salt and pepper. Cover; chill at least 4 hours or overnight.
2. Combine flour, cornstarch, 1/2 teaspoons salt, and 1/2 teaspoons pepper in a large bag. Working in batches, shake chicken in bag to coat well; transfer to a plate.
3. Fit a large deep heavy straight-sided skillet with a deep-fry thermometer; add oil to measure 3/4". Heat over medium-high heat until thermometer reads 350°F.
4. Working in batches and maintaining oil at 350°F, fry chicken and fatback (if using) until crisp and chicken is cooked through, 5-7 minutes per side. Drain on paper towels and season with salt.