Rest the chicken on a cooling rack turned upside down on a paper towel?lined pan for at least 5 minutes before serving. If you manage the heat just right, the exterior of the chicken will be golden brown right as the interior temperature hits 155 degrees F, 12 to 15 minutes per batch. Heat the peanut oil to 350 degrees F in a large Dutch oven over medium-high heat, about 15 minutes.įry the chicken in three batches, rotating the pieces every 3 to 4 minutes and adjusting the heat as needed to maintain 325 degrees F. Place the coated pieces back on the cooling rack and rest from 10 minutes to 1 hour. Use your fingers to massage the flour coating onto the chicken (see Cook's Note). In another bowl, whisk together the buttermilk, egg and bourbon.ĭunk the chicken pieces, one at a time, into the buttermilk mixture, then dredge in the flour mixture.
Whisk together the flour, cornstarch and the remaining spice mixture in a large bowl.
Sprinkle the chicken on all sides with half of the spice mixture then refrigerate, uncovered, for at least 4 hours (overnight would be better).ģ0 minutes before cooking, remove the chicken from the refrigerator. Set aside at room temp for 30 minutes.Ĭombine the black pepper, sumac, cayenne and garlic powder in a small bowl, then divide the blend into two equal portions (total mixture = 6 teaspoons). Place the chicken pieces on a cooling rack set over a half sheet pan and sprinkle on all sides with the salt.
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