The Chicken:
• 3–4 lbs bone-in, skinless chicken pieces (thighs + drumsticks recommended for juiciest results)
→ Why bone-in? Bones conduct heat gently, protecting meat from drying out
The Coating:
• 2 cups all-purpose flour
• 1 tbsp baking powder (creates airy, shatter-crisp crust)
• Entire scaled-up spice blend (see note above)
• 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, rested 5 mins)
• Cold water (for double-dip method)
For Frying:
• 2–3 quarts peanut or canola oil (high smoke point = golden crust)
→ Oven option: Avocado oil spray
(Equipment: Heavy Dutch oven or deep fryer, wire rack, meat thermometer)
Step-by-Step Instructions
1. Dry brine (the flavor foundation)
→ Pat chicken bone-dry with paper towels.
→ Rub 1–2 tbsp of the spice blend directly onto chicken.
→ Refrigerate uncovered 1–24 hours (overnight = deepest flavor).
