spicy fried chicken

Recipe printed from chiknpastry.com

Spicy Fried Chicken
Adapted from Saveur, April 2010; serves 4

let me reiterate - this won't beat the taste of your mom's, or your gramma's, or in my case, your aunt's and dad's fried chicken (though if you're not from the South, it could, actually). but if you're into a little spice and a lotta crunch, you must give this a try. Matzo meal = a new frying staple in this house. serve this with kale chips (a couple of posts back) and mashed potatoes. a biscuit isn't a bad idea, either.

ingredients
canola oil, for frying
1 t hot smoked paprika
1/4 t cayenne pepper
1/2 t Italian seasoning
1/4 t onion powder
1/4 t garlic powder
zest of 1 lemon
4 egg whites, beaten
1/2 c flour
1/2 c matzo meal
1/4 t baking powder
1  3-lb chicken, cut into 8 pieces
salt and pepper

instructions
Pour oil to a depth of 2" in a 5 quart Dutch oven.

Heat over medium-high heat until a deep-fry thermometer reads 375 F. Combine smoked paprika through lemon zest; set aside. Put egg whites into a bowl. Combine flour, matzo meal, and baking powder in another bowl and mix half of spice mixture into bowl; set other half aside. Working with one piece at a time, dip chicken into egg whites, then flour mixture. Shake off excess; transfer chicken to a rack set inside a sheet pan.

Working in two batches (or more, depending on the size of your vessel), fry chicken until crispy and cooked through, 10-12 minutes each, trying to keep heat of oil as close to 375 as possible. Transfer to paper towels, and season with salt, pepper and remaining spice mixture. Let cool for 5-10 minutes.

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