Crunchy Fried Chicken

½ tsp salt (2 mL)

½ tsp pepper (2 mL)

1 tsp paprika (5 mL)

½ tsp cayenne (2 mL)

½ tsp garlic powder (2 mL)

½ tsp onion powder (2 mL)

1 tsp dry mustard (5 mL)

1 (2 ½ – 3 lb/ 1kg) chicken, cut into pieces (1)

1 cup buttermilk (250 mL)

1 egg (1)

1 cup flour (250 mL)

2 Tbsp cornstarch (30 mL)

1 tsp baking powder (5 mL)

½ tsp pepper (2mL)

½ tsp salt (2 mL)

4 cups canola oil (or enough to cover 1” (2.5 cm) in large pot) (1L)
1. Combine salt, pepper, paprika, cayenne, garlic powder, onion powder and dry mustard in small bowl.
2. Place chicken pieces on a large platter and sprinkle both sides with herb mixture. Let stand at room temperature for ½ hour. (This step is important. Placing cold chicken pieces in hot oil will bring the temperature of the oil down too far, resulting in longer cooking time and absorption of too much oil.)
3. Whisk buttermilk and egg in small bowl.
4. Whisk together flour, cornstarch, baking powder, pepper and salt in medium bowl.
5. Pour oil into large frying pan to a depth of 1 inch. Heat to 300-350°F (150-180°C). Or use deep fryer.
6. Dip each piece of chicken into buttermilk mixture and then into flour mixture. Fry chicken pieces until golden brown, about 12 minutes for large pieces and 10 minutes for the wings. Internal temperature should read 165°F (74°C).
7. Place chicken pieces on a wire rack until all pieces have been cooked. (Placing them on a wire rack prevents them from steaming on the bottom, which would happen if pieces are placed on a plate, to hold, until serving.)