In a mixing bowl, combine the water and buttermilk with 1 teaspoon of kosher salt and 1 teaspoon of black pepper. Whisk gently to combine, then set it aside.

Place the chicken pieces into a large mixing bowl and pour the seasoned buttermilk over them, making sure each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or ideally overnight.

Set a cooling rack on a baking sheet to hold the dipped chicken pieces.

In another bowl, mix the flour with the remaining salt, black pepper, and paprika. Whisk together to ensure even distribution.

Dip each soaked chicken piece into the flour mixture, shaking off any excess, then set them on the prepared rack.

Mix the beaten egg into the remaining buttermilk, and re-dip the breaded chicken, then coat again in the flour mixture.

Allow the coated chicken to rest on the cooling rack for about 10 minutes before frying.

In a large cast-iron pot or Dutch oven, heat about 4 inches of oil to 350 degrees Fahrenheit.

Once the oil is hot, add the chicken in batches to avoid overcrowding.

Cook the chicken breast for about 15 to 20 minutes, while thighs, legs, and wings will take around 12 to 18 minutes. Ensure the chicken reaches an internal temperature of 165 degrees Fahrenheit.

Place cooked chicken pieces on another rack while you fry the remaining pieces or keep warm in a 200-degree oven.

Serve warm with your favorite sides, and enjoy!