Combine the spices in a bowl and mix very well.
Whisk the buttermilk, egg, 1 tablespoon salt, and 2 1/2 tablespoons of the spice mixture in a large bowl. Add the chicken pieces and toss and turn to coat. Transfer the contents of the bowl to a gallon-sized zipper-lock freezer bag and refrigerate for at least 4 hours, and up to overnight, flipping the bag occasionally to redistribute the contents and coat the chicken evenly.
Whisk together the flour, cornstarch, baking powder, 2 1/4 teaspoons salt, and the remaining spice mixture in a LARGE bowl. Add 4 tablespoons of the marinade from the zipper-lock bag and work it into the flour with your fingertips. Remove one piece of chicken at a time, allowing excess buttermilk to drip off. Drop the chicken into the flour mixture, and toss to coat. Continue adding chicken pieces to the flour mixture one at a time until they are all in the bowl. Toss the chicken until every piece is thoroughly coated, pressing with your fingers to get the flour to adhere in a thick layer.
Place an oven rack to the middle position and preheat the oven to 350°F. Heat the oil to 425°F in a 12-inch straight-sided cast-iron chicken fryer or a large Dutch oven over medium-high heat. Adjust the heat as necessary to maintain the temperature, being careful not to let the fat get any hotter. At 425 degrees you are very close to the smoke point of the oil.
One piece at a time, transfer pieces to a wire rack set on a rimmed baking sheet, shaking off excess flour. Once the oil maintains its temperature, place pieces skin side down in the pan. The temperature will drop to around 300°F; adjust the heat to maintain the temperature at 300°F for the duration of the cooking. Fry the chicken until it’s a deep golden brown on the first side, about 6 minutes; do not fuss with the chicken or start checking for doneness until it has fried for at least 3 minutes to set the crust or you may knock off the coating. Carefully, flip the chicken pieces with tongs ( do not use a fork) and cook until the second side is golden brown, about 4 minutes longer.
Transfer the chicken to a wire rack set on a rimmed baking sheet and place it in the pre heated oven. Cook until an instant-read thermometer inserted into the thickest part of the breast registers 150°F and the legs register 165°F, 5 to 10 minutes; remove the chicken pieces to a paper-towel-lined rack as they reach their final temperature. Season with salt and serve.
Don’t crowd the pan. If you need to, fry in batches or set up two pans to fry in. You can marinade for up to 24 hours. 4 hours is the minimum.
|Serving Size: 1 Serving (138g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 22 (7%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 5.4mg||2 %|
|Sodium 92.3mg||3 %|
|Potassium 287.3mg||8 %|
|Total Carbohydrate 58.8g||17 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 55.5g|
|Protein 8.8g||13 %|
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Calories per serving: 294
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