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1
Make the marinade: Whisk together all the marinade ingredients, except the chicken, and place in a large bowl or plastic bag.
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2
Submerge the chicken in the marinade, cover bowl or seal bag, and let rest in the refrigerator for at least 4 hours or, better, overnight.
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3
Make the coating: In a bowl, whisk together the flour, cayenne, salt and chile powder.
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4
Place a paper bag inside another paper bag (to prevent seepage, use large bags or several small ones) and transfer the flour mixture into it.
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5
This is so you can shake the chicken pieces.
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6
(You can also just mix flour in a bowl and dredge the chicken parts in it, or use a heavy-duty plastic zipper bag for shaking.)
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7
Take a piece of chicken out of the marinade and place it in the bag with the flour mixture.
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8
Close the bag and shake it so the chicken is fully coated.
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9
(Or, if you are using a bowl, dredge the chicken in the flour mixture.)
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10
Remove and place on a plate or sheet pan.
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11
Repeat with remaining chicken pieces, one by one.
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12
Let chicken rest for 30 minutes so it can come to room temperature.
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13
Reserve the coating mixture.
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14
In a large Dutch oven or heavy skillet with a lid, heat the oil until it reaches 350 degrees.
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15
Just before frying, shake the chicken pieces in the coating mixture once again, one by one.
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16
Fry the chicken for 6 minutes, covered, then uncover the pot and flip the chicken with tongs.
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17
Continue frying for about another 6 minutes, or until the coating is dark golden brown and the juices run clear when the meat is pricked with a fork.
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18
Place chicken on a wire rack set over a paper-towel-lined baking sheet to drain and cool.
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19
Serve within 8 hours, but it's best to serve within 4 hours and leave the chicken at room temperature, rather than chilling it.
