Cold Fried Chicken

1. 1

   Make the chicken In a bowl, combine the salt, pimenton, garlic and pepper.

2. 2

   Add the chicken and rub all over with the spices.

3. 3

   Add the buttermilk and turn to coat.

4. 4

   Cover with plastic wrap and refrigerate overnight.

5. 5

   Make the coating In a small skillet, toast the coriander, cumin, caraway, oregano, peppercorns and red pepper over low heat, stirring, until very fragrant, 3 minutes.

6. 6

   Transfer to a spice grinder, let cool slightly, then finely grind.

7. 7

   Transfer to a bowl and whisk in the pimenton, garlic, salt and all-purpose flour.

8. 8

   Transfer half of the flour mixture to another bowl and whisk in the rice flour and cornstarch.

9. 9

   Drain the chicken, reserving the buttermilk.

10. 10

    Coat the chicken in the seasoned all-purpose flour, shaking off any excess.

11. 11

    Set on a rack and refrigerate for 1 hour.

12. 12

    Let stand at room temperature for 15 minutes.

13. 13

    In a large enameled cast-iron casserole, heat 3 inches of oil to 325.

14. 14

    Dip the chicken in the reserved buttermilk, then dredge in the rice flour mixture.

15. 15

    Fry in 2 batches, turning, until the dark meat registers 155 on an instant-read thermometer and the breast meat registers 150, about 15 minutes for the dark meat and 20 minutes for the breast.

16. 16

    Transfer to a rack and let cool, then refrigerate until cold.

* Per serving · 4 servings · Values may vary.