CHICKEN SUPER CRUNCH

CHICKEN SUPER CRUNCH image

Number Of Ingredients 18

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Ingredients

2 tablespoons hungarian paprika
2 tablespoons freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1 cup buttermilk
1 large egg
Kosher salt
One whole chicken
1 1/2 cups all-purpose flour
1/ÃÂÃÂ2 cup cornstarch
1 teaspoon baking powder
1 teaspoon herbs de provence
1 teaspoon smoked paprika
1/4 teaspoon rubbed sage
2 teaspoon cajun seasoning
4 cups vegetable shortening or peanut oil

Steps:

Combine the paprika, black pepper, garlic powder, onion powder, oregano, and cayenne in a small bowl and mix thoroughly with a fork. Whisk the buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture in a large bowl. Add the chicken pieces and toss and turn to coat evenly. Refrigerate overnight. Whisk together the flour, cornstarch, baking powder, 2 teaspoons salt, and the remaining spice mixture and additional herbs and spices in a large bowl. Add 3 tablespoons of the marinade and work it into the flour with your fingertips. Remove one piece of chicken from the bag, 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 hands to get the flour to adhere in a thick layer. Preheat the oven to 350Â°F. Heat the shortening or oil to 425Â°F in a 12-inch straight-sided cast-iron chicken fryer over medium-high heat. One piece at a time, transfer the coated chicken to a fine-mesh strainer and shake to remove excess flour. Transfer to a wire rack set on a rimmed baking sheet. Once all the chicken pieces are coated, place skin side down in the pan. The temperature should drop to 300Â°F; adjust the heat to maintain the temperature at 300Â°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 move the chicken or start checking for doneness until it has fried for at least 3 minutes. Transfer the chicken to a clean wire rack set on a rimmed baking sheet and place in the oven. Cook until an instant-read thermometer inserted into the thickest part of the breast registers 150Â°F and the legs register 165Â°F, 5 to 10 minutes.