13-Spice Fried Chicken

The other night, I made a first – homemade fried chicken.  It was a first for a number of reasons – I (with help from my mom) cut up my first whole chicken, I did my first dry rub, and my first buttermilk marinade.  Plus, the whole act of frying a chicken for the first time.  It was a time consuming process, but it was really fun, and made for an amazing dinner.


The recipe was loosely adapted from a Bobby Flay recipe; here’s what you’ll need:

• 2 Tbsp chili powder
• 1 Tbsp ground cumin
• 1 Tbsp ground ginger
• 1 tsp crushed red pepper flakes
• 1 Tbsp brown sugar
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1 tsp ground cloves
• 1 tsp ground fennel seeds
• 4 tsp salt
• 2 1/2 tsp black pepper
• 1 chicken, cut into 8 pieces
• 3 cups buttermilk
• 3 cups canola oil (roughly)
• 2 cups all-purpose flour

1. In a bowl, combine the chili powder, cumin, ginger, crushed red pepper, brown sugar, garlic powder, onion powder, allspice, cinnamon, cloves, fennel, 2 teaspoons salt, and 2 teaspoons black pepper.
2. Place chicken on a jelly roll pan.  Season with the spice mixture.  Cover and refrigerate at least one hour, up to eight hours.
3. Transfer chicken to a large bowl.  Pour 2 cups buttermilk over the chicken, turning to coat.  Cover; refrigerate at least two hours, up to 24 hours.
4. Remove chicken from refrigerator; let stand 30 minutes.  Pour oil into a 2-inch-deep large skillet, to reach 1 inch up the side.  Heat over medium-high heat until oil reaches 350 degrees F on a deep-fry thermometer.  Preheat oven to 375 degrees F.
5. Transfer the chicken from buttermilk marinade to a large cutting board; pat dry with paper towels.  Discard the marinade.
6. In a large bowl, pour remaining cup of buttermilk; whisk in 1/4 teaspoon salt and 1/4 teaspoon black pepper.  In another large bowl, place flour.  Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper.
7. Working with breasts and thighs first, dip chicken into buttermilk mixture, allowing the excess to drip off; then dip into the flour mixture to coat, tapping off excess.  In batches, carefully place the chicken in the hot oil, making sure not to crowd the skillet.
8. Fry breasts and thighs, turning occasionally, for 10 to 12 minutes or until golden brown and cooked through.  If some pieces turn golden brown before the insides have reached 165 degrees F, transfer to a rack fitted inside a pan and bake for 4 to 8 minutes or until cooked through.  Reduce oven temperature to 200 degrees F and keep chicken warm in a pan inside the oven.
9. Repeat the breading process with the wings and drumsticks.  In batches, fry, turning occasionally, 6 to 9 minutes or until golden brown and cooked through.

Serve hot and enjoy!