Super-crispy fried chicken

Ingredients

• 2 chickens, broken down into 10 pieces each (breasts are cut into 2 pieces), backbone discarded
• 5 cups strained pickle juice
• 4 cups buttermilk
• 16 cups canola oil
• 6 cups plain (all-purpose) flour
• 4 tbsp cayenne
• 1 tbsp ground cloves
• 1 tbsp ground coriander
• 1 tbsp ground mace
• 1 tbsp poultry seasoning (see Note) 
• 1 tbsp smoked paprika
• 1 tbsp sweet paprika
• 1 tbsp whole fennel seed
• 4 tbsp kosher salt, plus more
• 1 tbsp freshly ground black pepper
• hot sauce, for serving
• lemon wedges, for serving
• slices of white bread, for serving

Marinating time: at least 28 hours

Instructions

1. In a large bucket or pot, submerge the chicken pieces in the pickle juice. Refrigerate for 24 hours (or up to 3 days).
2. Remove the chicken pieces from the pickle brine and submerge it in the buttermilk. Refrigerate for another 4 hours or up to 24 hours.
3. In a large bowl, combine the flour with the spices. Generously season chicken all over with salt and pepper. Toss chicken pieces throuroughly in flour, shaking off excess. Place on a rack on a track, ready to fry.
4. Heat 10 cm (4 inches) of oil in a deep fryer or large, deep heavy-duty saucepan (see Note) over medium heat until a deep-fry thermometer reads 300-325°F / 150-160°C.
5. Working in batches, fry the chicken, turning occasionally, until it is cooked through and brown, 15 minutes for white meat, 20 minutes for dark meat. Drain on a cooling rack fitted over a baking sheet, sprinkle with salt, and let cool for 5 minutes before serving. Serve with hot sauce, lemon wedges, and the bread.

Note

• Also known as chicken seasoning; available from some supermarkets. 

• For safety, make sure the saucepan or pot is large enough that the oil reaches less than half way up the sides.