BARBARA'S PICNIC FRIED CHICKEN
It took poet Kwame Alexander twelve tries to recreate his late mother's perfectly crispy-juicy fried chicken. Luckily, he wrote down the recipe for you.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Mix together cumin, smoked paprika, 3 tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, ¾ tsp. garlic powder, and ½ tsp. pepper in a small bowl.
- Arrange chicken on a rimmed baking sheet; sprinkle all over with spice mixture. Let sit at room temperature 30 minutes, or chill, uncovered, up to 12 hours.
- Combine flour, curry powder, paprika, and remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 2 tsp. garlic powder, and 2 tsp. pepper in a medium paper bag. Close bag and shake well to combine. Add chicken to bag, close, and shake well to coat.
- Pour oil into a large cast-iron skillet or Dutch oven to come 1" up sides; clip thermometer to sides of pan and heat oil over medium-high until thermometer registers 350°. Working in 2 batches and returning oil to 350° between batches, cook chicken pieces, turning halfway through, until deep golden brown, 10-15 minutes per batch (an instant-read thermometer inserted into each piece should register 160° for light meat and 165° for dark). Transfer fried chicken to a wire rack and let cool slightly before serving.
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