MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Justin Yu's Cold Fried Chicken
Categories: Poultry, Chilies, Herbs
Yield: 4 Servings

MMMMM--------------------------CHICKEN-------------------------------
2 tb Kosher salt
2 tb Pimentón de la Vera
1 tb Granulated garlic
1 tb Coarse ground black pepper
4 lb Chicken; into 8 pieces
1 qt Buttermilk

MMMMM--------------------------COATING-------------------------------
2 tb Coriander seeds
2 tb Cumin seeds
1 tb Caraway seeds
1 tb Dried oregano
1 tb Black peppercorns
1 ts Crushed red pepper
2 tb Pimentón de la Vera
1 tb Granulated garlic
1 tb Kosher salt
4 c All-purpose flour
1 c Rice flour
2 tb Cornstarch
Oil; for frying

MAKE THE CHICKEN: In a bowl, combine the salt, pimentón,
garlic and pepper. Add the chicken and rub all over with
the spices. Add the buttermilk and turn to coat. Cover
with plastic wrap and refrigerate overnight.

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. Transfer to a spice grinder, let cool slightly,
then finely grind. Transfer to a bowl and whisk in the
pimentón, garlic, salt and all-purpose flour. Transfer
half of the flour mixture to another bowl and whisk in
the rice flour and cornstarch.

Drain the chicken, reserving the buttermilk. Coat the
chicken in the seasoned all-purpose flour, shaking off
any excess. Set on a rack and refrigerate for 1 hour.
Let stand at room temperature for 15 minutes.

In a large enameled cast-iron casserole, heat 3" of oil
to 325ºF/165ºC. Dip the chicken in the reserved
buttermilk, then dredge in the rice flour mixture. Fry
in 2 batches, turning, about 15 minutes for the dark
meat and 20 minutes for the breast. Transfer to a rack
and let cool, then refrigerate until cold.

RECIPE FROM: https://www.foodandwine.com

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