Fried Chicken

Chicken needs to be seasoned and rested 4-24 hours.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place Chicken on rack set in a half sheet pan and sprinkle with salt. Set aside at room temp 30 min.

Step 2

Combine Black Pepper, Sumac, Cayenne, and Garlic Powder in a small bowl. Divide it into 2 equal portions (about 4 tsp each). Sprinkle half on the Chicken and refrigerate, uncovered, at least 4hrs or overnight.

Step 3

Remove Chicken from fridge 30 minutes before cooking, Whisk together flour, Cornstarch, and remaining spices in a large bowl. In another bowl, whisk Buttermilk, Egg, and Bourbon.

Step 4

Dunk the Chicken in the Buttermilk mixture, then dredge in the Flour mixture (don't drain excess buttermilk). After shaking in the dredge container to coat, massage the Flour coating onto the chicken

Step 5

Set aside chicken on rack-lined Sheet pen 10-60 minutes. When time is almost up, heat oil in a large Dutch oven to 350 over Med- High heat.

Step 6

Fry the Chicken, 3 pieces at a time, rotating every 3-4 min. Adjust heat to maintain 325 oil. Cook until chicken interior reaches 155° 12-15 minutes per batch.

Step 7

Set Chicken on paper towel-lined pan to cool at least 5 min before serving.