SLOW ROASTED FRIED CHICKEN

Slow Roasted Fried Chicken image

Provided by Robert Irvine : Food Network

Time 2h25m

Yield 8 pieces

Number Of Ingredients 7

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1 cup all-purpose flour
1 teaspoon Cajun spice
1 teaspoon kosher salt
1 whole chicken, cut into 8 pieces
1 tablespoon kosher salt
1 teaspoon ground black pepper
8 1/2 cups vegetable oil

Steps:

Preheat the oven to 175 degrees F. For the seasoned flour: In a bowl, mix the flour, Cajun spice and salt together well. For the chicken: Toss the chicken with the salt, pepper and 1/2 cup vegetable oil and place on parchment paper on a baking sheet. Slow cook in the oven until the internal temperature on an instant-read meat thermometer reaches 165 degrees F, about 2 hours (do not let the thermometer touch the bone). Then remove the chicken and cool. Heat a deep-fryer with the remaining 8 cups oil to 400 degrees F. Toss the cooled chicken with the seasoned flour and flash-fry, in batches if needed, in the fryer, cooking until the skin crisps, 3 to 4 minutes. Serve.