11-Spice Crispy Fried Chicken

Ingredients

• 8 bone-in, skin-on chicken pieces, preferably thighs and drumsticks
• 2 cups buttermilk
• 1 egg
• 2 tsp kosher salt (for the marinade)
• 1 tsp black pepper (for the marinade)
• 1 tsp MSG or Accent, optional
• 2 cups all-purpose flour
• 2 tbsp cornstarch
• 2 tsp kosher salt (for the seasoned flour)
• 2 tsp paprika
• 1 tsp white pepper
• 1 tsp black pepper (for the seasoned flour)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp celery salt
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 tsp oregano
• 1/2 tsp ground ginger
• 1/2 tsp mustard powder
• 1 tsp MSG, optional (for the seasoned flour)
• Peanut, canola, or vegetable oil, for frying

Instructions

1. Marinate. Whisk the buttermilk, egg, salt, black pepper, and optional MSG. Add the chicken, cover, and refrigerate at least 4 hours, preferably overnight.
2. Make the craggy flour. Mix all seasoned-flour ingredients. Drizzle about 1/2 cup of the buttermilk marinade into the flour and toss with your fingertips to create small clumps.
3. Double dredge. Lift each chicken piece from the marinade, coat in flour, dip briefly back into the marinade, then coat again. Press the flour firmly onto the chicken.
4. Set the crust. Place the breaded chicken on a rack for 15-20 minutes. This helps the coating adhere.
5. Fry. Heat oil to 325 F. Fry drumsticks for about 14-15 minutes and thighs for 15-17 minutes, turning occasionally. Do not crowd the pot.
6. Check doneness. The thickest part should reach at least 165 F; dark meat is most tender around 175-180 F.
7. Drain correctly. Rest on a wire rack, not paper towels, for 5-10 minutes so the crust stays crisp.