BUTTERMILK MARINATED FRIED CHICKEN

Ingredients

• ​4 cups buttermilk*
• 1/2 cup chopped shallots*
• 4 cloves garlic, crushed*
• 3 sprigs fresh thyme*
• 2 bay leaves*
• 1 1/2 tsp chili powder*
• 1 1/2 tsp dry mustard*
• 1 1/2 tsp ground cumin*
• 1/2 tsp cayenne pepper*
• 1 whole fryer chicken (about 3 1/2 lb/1.75 kg), cut into 9 pieces (2 breasts, 2 drumsticks, 2 thighs, 2 wings and 1 back)
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 2 1/2 tsp salt
• 1 tsp dry mustard
• 1 tsp garlic powder
• 1 tsp freshly ground pepper
• 1/2 tsp celery seed
• 1/2 tsp paprika
• Canola oil
• Salt*

Directions

1. To prepare marinade, combine buttermilk, shallots, garlic, thyme, bay leaves, chili powder, 1 1/2 tsp dry mustard, cumin and cayenne pepper.
2. Divide marinade between two large heavy zip-lock plastic bags. Add 5 chicken pieces to one bag and 4 to the other bag; squeeze bags to coat chicken with marinade. Seal bags and place on a tray. Refrigerate, turning bags occasionally, for at least 8 hours or up to 24 hours.
3. To prepare coating, combine flour, baking powder, salt, 1 tsp dry mustard, garlic powder, pepper, celery seed and paprika in a large shallow bowl.
4. Remove chicken from marinade; discard marinade. Working with one piece at a time, toss chicken in coating, patting so that coating adheres; shake off excess coating.
5. Heat 3 1/2 inches oil to 325°F in a stockpot over medium-high heat. Working in batches, carefully place chicken in oil; fry until chicken is cooked through and coating is golden brown, about 12 - 14 minutes for white meat pieces and 15 - 17 minutes for dark meat pieces. Remove chicken with a slotted spoon; drain chicken on paper towels. Sprinkle lightly with additional salt. Serve immediately.