Categories: Chicken
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1 tsp ground ginger
- 1/2 tsp hot paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp freshly ground nutmeg
- 1/2 tsp fine sea salt
- 2 bone-in chicken breast halves, skinned
- 2 bone-in chicken thighs, skinned
- 2 chicken drumsticks, skinned
- 1/4 cup peanut oil
Directions
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Sift together first 6 ingredients; place mixture in a large zip-top plastic bag. Sprinkle salt evenly over chicken. Add chicken, one piece at a time, to bag; seal. Shake bag to coat chicken. Remove chicken from bag, shaking off excess flour. Place chicken on a cooling rack; place rack in a jelly-roll pan. Reserve remaining flour mixture. Loosely cover chicken; chill 1 1/2 hours. Let chicken stand at room temperature 30 minutes. Return chicken, one piece at a time, to flour mixture, shaking bag to coat chicken. Discard excess flour mixture.
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Heat peanut oil in a large skillet over medium-high heat. Add chicken to pan. Reduce heat to medium-low, and cook 25 minutes or until done, carefully turning every 5 minutes.
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Line a clean cooling rack with brown paper bags; arrange chicken in a single layer on bags. Let stand for 5 minutes.