(cinnamon) Fried Chicken
Soaking the chicken twice in buttermilk is what gives it its dignity. Divulge the cinammon part only if asked, otherwise your audience’s palette will expect french toast. If the seasoning is done just right, people will just think you have some magic-ass peanut oil.
Chicken thighs and legs
Spice blend of (from greatest amount to least): white pepper, paprika, garlic powder, sea salt.
Flour blend of: flour, curry powder, paprika, white pepper and salt (should still be white in color).
Quart of buttermilk
1. Rub chicken with spice blend. Make sure to get under the skin where you can.
2. Place in a tupperware container and cover in buttermilk, then into the fridge for 1 day.
3. Out of the fridge, pat dry, toss into a paperbag filled with the flour blend (shake!), back into buttermilk from anywhere between 45 minutes to 8 hours.
4. Pat dry, refill bag with fresh flour blend and add enough cinnamon to tint it beige. Toss chicken back in and shake.
5. Let the chicken come to room temperature.
6. Heat oil to 375 with lid on dutch oven. Pull off lid and lower heat slightly, count to five, toss in chicken. Fry uncovered in two inches of hot oil (375) for 1 minute on each side. You should hear and see bubbles.
7. Set burner to low heat and cover 10-15 minutes depending on how much chicken you have. Work in batches. Do not stack the chicken.
8. If necessary, return heat to medium high/ high, for one minute, to ensure crispy hot surface.
9. Take out chicken with tongs, place on paper towel for a brief few seconds, then on a wire rack to cool.
You can put them in the oven on a rack to keep them warm, but the internal temperature will be pretty insane for about 5 minutes.