Fried Chicken-Meghan Spawn

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Clint Marshall

Community member

"Make ahead: The seasoning blend can be made and stored in an airtight container at room temperature for up to 5 days. The chicken can be salted and refrigerated for up to one day. Storage: leftover chicken can be refrigerated in an airtight container on paper towels for up to four days."
Difficulty
Medium 👍
Preparation
45 min
Baking
45 min
Resting
10 min

Ingredients

2Pieces
1
chicken drumsticks
1
chicken thighs
½ tbsp
salt-kosher
¾ tbsp
paprika powder-smoked
½ tbsp
white pepper-ground
¼ tbsp
garlic powder
¼ tbsp
ginger-ground
¼ tbsp
celery salt
¼ tbsp
black pepper-freshly ground
¼ tbsp
mustard-ground
½ tsp
thyme-dried
½ tsp
basil-dried
¼ tsp
oregano-dried
½ cups
flour-all purpose
½ tbsp
cornstarch
¼ cup
buttermilk
½
egg-large
½ tbsp
vodka or other neutral spirit
½ quarts
oil-vegetable

  • Step 1/9

    Salt the chicken. Place the chicken pieces on a baking sheet and sprinkle all over with 1 tablespoon of the salt. Set aside at room temperature for 30 minutes or refrigerate overnight.

  • Step 2/9

    Make the seasoning blend. Combine the paprika, white pepper, garlic powder, ginger, celery, salt, black pepper, mustard, thyme, basil and oregano in a large bowl.

  • Step 3/9

    Season the chicken. Coat the chicken all over with half of the seasoning mixture (about 1/2 cup).

  • Step 4/9

    Set up a dredging station. Add the flour, cornstarch, and remaining 1 tablespoon salt to the remaining spice mixture in the bowl and whisk to combine; set aside. Place the buttermilk, egg whites, and alcohol in a medium bowl and whisk to combine. Fit a wire rack over a second rimmed baking sheet.

  • Step 5/9

    Dredge the chicken. Working with 1 piece of chicken at a time, dip in the buttermilk mixture to completely coat, then place in the flour mixture (don't worry about letting any excess buttermilk drain off the chicken first). Shake the flower bowl as needed to completely coatthe chicken, then use your fingers to press the flour coating onto the chicken.

  • Step 6/9

    Set the coating. Place the coated chicken on the rack and repeat dredging the remaining chicken. Set aside at room temperature for at least 10 minutes and up to 30 minutes. Set up for frying and heat the oil.

  • Step 7/9

    Set up for frying. Place the oil in a large Dutch oven, attach a candy or deep-fry thermometer, and heat over medium-high heat until the oil is 350 degrees Fahrenheit, about 15 minutes. Meanwhile, wash and dry the empty baking sheet the chicken was seasoned on. Line this baking sheet with paper towels and fit with a second wire cooling rack; this will be your cooling station.

  • Step 8/9

    Fry the chicken. Place 3 pieces of chicken in the oil and fry, using tongs to rotate the pieces every 3 to 4 minutes and adjusting the heat as needed to maintain 325 degrees Fahrenheit, until golden-brown with an internal temperature of 165 degrees Fahrenheit (check by inserting a probe thermometer into the thickest part of the chicken without touching bone) 12 to 15 minutes.

  • Step 9/9

    Cool the chicken. Transfer the chicken to the rack on the second baking sheet. Make sure the oil comes back up to 350 degrees Fahrenheit before frying the remaining chicken in 2 more batches. Let cool at least 10 minutes before serving.

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