Slow Roasted Fried Chicken

1. 1

   Preheat the oven to 175 degrees F.

2. 2

   For the seasoned flour: In a bowl, mix the flour, Cajun spice and salt together well.

3. 3

   For the chicken: Toss the chicken with the salt, pepper and 1/2 cup vegetable oil and place on parchment paper on a baking sheet.

4. 4

   Slow cook in the oven until the internal temperature on an instant-read meat thermometer reaches 165 degrees F, about 2 hours (do not let the thermometer touch the bone).

5. 5

   Then remove the chicken and cool.

6. 6

   Heat a deep-fryer with the remaining 8 cups oil to 400 degrees F. Toss the cooled chicken with the seasoned flour and flash-fry, in batches if needed, in the fryer, cooking until the skin crisps, 3 to 4 minutes.

7. 7

   Serve.

* Per serving · 4 servings · Values may vary.