Ingredients For Dry-Marinating the Chicken:
• 2 tablespoons onion powder
• 2 tablespoons ground cumin • 2 tablespoons kosher salt • 2 tablespoons garlic powder • 1 tablespoon ground allspice • 1 ½ teaspoons cayenne pepper • 1 whole chicken, cut into 13 pieces (breasts and thighs halved, back reserved for frying)
Ingredients For the Coating Mix:
• 2 cups cake flour • 1 cup plus 2 tablespoons yellow cornmeal • ½ cup plain bread crumbs • 1 tablespoon plus 1 teaspoon kosher salt • ¼ cup onion powder • ¼ cup garlic powder • ¼ cup sesame seeds • 2 tablespoons ground marjoram • 1 garlic clove, smashed • 1 tablespoon cayenne pepper • 1 tablespoon coriander seeds • 1 tablespoon ground sage • 1 tablespoon ground allspice • 1 teaspoon freshly ground black pepper
Ingredients For Frying:
• Canola oil • 1 cup whole milk • 5 to 7 garlic cloves, peeled and smashed (or more, if desired)
- MARINATE THE CHICKEN: In a large bowl, blend the onion powder, cumin, salt, garlic powder, allspice, and cayenne pepper together with a fork. Rinse the chicken thoroughly with cold water, but do not pat dry. Add the chicken to the bowl and toss to coat thoroughly with the seasoning. Cover and refrigerate for at least 2 hours or overnight.
- MAKE THE COATING MIX: Blend all ingredients in a large bowl.
- DREDGE THE CHICKEN: Pour 2 inches oil into a 12- or 14-inch cast-iron skillet and gently heat to 375°F. Set a wire rack over a rimmed baking sheet and set aside. Pour the milk into a large bowl. Add 1 cup of the coating mix to the milk and whisk to create a slurry with the consistency of pancake batter. Dip the chicken in the slurry, then in the remaining coating mix. (For extra-crunchy results, repeat the process to create an extra-thick crust.)
- FRY THE CHICKEN: Working in batches, add the chicken to the skillet; oil temperature will drop to 350°F. Fry at 350°F until the underside is deep golden brown, 8 to 9 minutes. Flip the chicken, add the garlic cloves, and fry until the garlic and chicken are golden brown, 7 to 8 minutes. Drain the chicken and garlic on the rack for 7 minutes and serve immediately.
Learn more about Vincent Williams, Chef and Owner of Honey’s Kettle Fried Chicken at honeyskettle.com.
And make sure you follow Lee Brian Schrager, Author and Founder of Food Network South Beach and New York City Wine & Food Festivals, @Lee_Schrager.
And you can pick up a copy of "Fried and True" next week!