BARBARA'S PICNIC FRIED CHICKEN

Barbara's Picnic Fried Chicken image

Provided by @MakeItYours

Number Of Ingredients 11

¾ tsp. ground cumin
¼ tsp. smoked paprika
5 tsp. Diamond Crystal or 2½ tsp. Morton kosher salt, divided
2¾ tsp. garlic powder, divided
2½ tsp. freshly ground black pepper, divided
1 3-lb. chicken, cut into 10 pieces (2 wings, 4 breasts, 2 thighs, and 2 drumsticks)
2 cups all-purpose flour
1 Tbsp. mild curry powder
1 tsp. paprika
Vegetable oil (for frying; 4-5 cups)
A deep-fry thermometer; a brown paper bag

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.