Based on this recipe
Serves 2
Ingredients:
- 1 tablespoon paprika
- 1 tablespoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/2 cup buttermilk
- 1 tablespoon vodka
- 1 large egg
- 1 tablespoon salt, divided use
- 2 pounds bone-in, skin-on breasts, legs, drumsticks, and/or wings
- 3/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 2-3 cups vegetable or peanut oil
Combine the paprika, black pepper, garlic powder, oregano, and cayenne in a small bowl and mix thoroughly with a fork.
In a large bowl, whisk the buttermilk, vodka, egg, 2 teaspoons salt, and 1 tablespoon of the spice mixture in a large bowl.
Add the chicken pieces and toss and turn to coat, then transfer the contents of the bowl to a gallon-sized zipper-lock freezer bag and refrigerate for at least 4 hours, and up to overnight, flipping the bag occasionally to redistribute the contents and coat the chicken evenly.
Whisk together the flour, cornstarch, baking powder, 1 teaspoon salt, and the remaining spice mixture in a large bowl.
Add 3 tablespoons of the marinade from the zipper-lock bag 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.
Let the flour sit on the chicken for 10 minutes or so, until it looks kind of pasty, then add a little more of the mixture to the patches that look moist.
Heat the oil to 425 degrees F in a 12-inch straight-sided cast-iron chicken fryer or dutch oven over medium-high heat. Adjust the heat as necessary to maintain the temperature, being careful not to let the fat get any hotter.
Place the chicken skin side down in the pan. The temperature should drop, so adjust the heat to maintain a temperature at 350 degrees F for the duration of the cooking. Fry the chicken until it’s a deep golden brown on the first side, about 6-8 minutes; do not move the chicken or start checking for doneness until it has fried for at least 3 minutes, or you may knock off the coating. Carefully flip the chicken pieces with tongs and cook until the second side is golden brown, about 6-8 minutes longer. Let cool on a wire rack briefly before devouring. read more words!
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