Epic spatchcock fried chicken

original blog post: https://greedygirlcooks.blogspot.com/2018/02/epic-spatchcock-fried-chicken.html

Ingredients

To season chicken

1 whole chicken

1 ½ teaspoon Salt

1 tablespoon Sugar

1 tablespoon Onion powder

1 teaspoon Garlic powder

1 tablespoon Smoked paprika

1 teaspoon Cayenne pepper

1 tablespoon Ground allspice

½ teaspoon black pepper

To bread the chicken

1 cup Flour

1 cup Cornstarch

2 tablespoon Onion powder

½ teaspoon Black pepper

½ teaspoon Salt

1 tablespoon smoked paprika

To fry chicken

Grape seed, peanut or sunflower oil

15-20 Curry leaves

3 tablespoon Ginger sliced

1 whole Garlic bulb

1 Onion

1 tablespoon Allspice

2 stalks Scallion

1 hot pepper

4 sprig thyme

Sauce

½ cup Ketchup

2 tablespoon Vinegar

¼ cup Maple syrup

Onions (from the oil)

Ginger (from the oil)

Garlic (from the oil)

¼ cup water

Instructions

To season the chicken

• Combine all the seasoning to make a rub
• Turn the chicken breast side down with the legs facing you
• Using a kitchen scissors, cut the chicken down the backbone, you can remove the back bone or just cut it in half (I don’t remove it)
• Open the chicken out with the legs away from you and make a slit with a sharp knife in the white cartilage above the chest bone
• Apply pressure to the two side and allow the chest bone to pop out and pull it out
• Season the chicken with the dry rub inside and out and under the skin
• Place in the refrigerator to marinate overnight

To prepare the oil

• Remove the chicken from the refrigerator and allow it to rest and warm up a bit, so it’s not ice cold when its being cooked
• Add enough oil to the pot so that when the chicken goes in it won’t overflow
• Get the oil to a constant temperature of 200 degrees f
• Slice the onion in half and the whole bulb of ginger in half
• Add to the oil the curry leaves, ginger, garlic, onion, allspice, scallion, hot pepper and thyme
• Allow the herbs to simmer in the oil for 30 to 45 minutes
• After 45 minutes, remove all the herbs from the oil completely
• Bring the oil to a constant 350 temp

To fry the chicken

• Combine the flour, cornstarch, onion powder, smoked paprika, salt, black pepper
• Dredge the chicken completely in the seasoned flour mixture
• Set aside on a wire rack to rest for 10 minutes so that the coating of flour adheres to the skin
• Place in the oil skin side down and fry for 15 to 20 minutes
• Flip in the other side and fry for another 15 to 20 minutes
• Try as much as possible to maintain a constant 350 temp, avoid heat spikes to prevent burning on the skin.
• Remove from the oil and place on a wire rack to rest for 5 to 10 minutes before slicing
• Slice and serve

For the sauce

• For the sauce I used the soft onions, garlic and the ginger from the infused oil
• Combine all the ingredients in a blender and blend until smooth
• Strain into a saucepan and bring to boil once boiling remove from the heat
• Serve with the chicken