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1
Make the chicken In a bowl, combine the salt, pimenton, garlic and pepper.
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2
Add the chicken and rub all over with the spices.
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3
Add the buttermilk and turn to coat.
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4
Cover with plastic wrap and refrigerate overnight.
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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.
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6
Transfer to a spice grinder, let cool slightly, then finely grind.
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7
Transfer to a bowl and whisk in the pimenton, garlic, salt and all-purpose flour.
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8
Transfer half of the flour mixture to another bowl and whisk in the rice flour and cornstarch.
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9
Drain the chicken, reserving the buttermilk.
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10
Coat the chicken in the seasoned all-purpose flour, shaking off any excess.
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11
Set on a rack and refrigerate for 1 hour.
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12
Let stand at room temperature for 15 minutes.
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13
In a large enameled cast-iron casserole, heat 3 inches of oil to 325.
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14
Dip the chicken in the reserved buttermilk, then dredge in the rice flour mixture.
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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.
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16
Transfer to a rack and let cool, then refrigerate until cold.
