Crispy Fried Chicken (Better Than KFC!)

1. 1

   Place 8 bone-in chicken pieces on a baking sheet and sprinkle all over with 1 tablespoon of the kosher salt. Let sit at room temperature for 30 minutes or cover loosely and refrigerate overnight.

2. 2

   Whisk 1 tablespoon plus 1 1/2 teaspoons smoked paprika, 1 tablespoon ground white pepper, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons ground ginger, 1 1/2 teaspoons celery salt, 1 1/2 teaspoons freshly ground black pepper, 1 1/2 teaspoons ground mustard, 1 teaspoon dried thyme, 1 teaspoon dried basil, and 1/2 teaspoon dried oregano in a large bowl until combined.

3. 3

   Coat the chicken all over with half of the seasoning mixture (about 3 tablespoons).

4. 4

   Add 1 1/2 cups all-purpose flour, 1 tablespoon cornstarch, and the remaining 1 1/2 teaspoons kosher salt to the remaining spice mixture in the bowl and whisk to combine. Place 1 cup buttermilk, 2 large egg whites, and 2 tablespoons vodka in a medium bowl and whisk to combine. Fit a wire rack over a second rimmed baking sheet.

5. 5

   Working with 1 piece of chicken at a time, dip in the buttermilk mixture to completely coat, then place in the flour mixture (don't worry about letting any excess buttermilk drain off the chicken first). Shake the flour bowl as needed to completely coat the chicken, then use your fingers to press the flour coating onto the chicken.

6. 6

   Place the coated chicken on the rack. Let sit at room temperature for at least 10 minutes and up to 30 minutes while you set up for frying and heat the oil for the coating to set up.

7. 7

   Meanwhile, place 2 quarts vegetable or peanut oil in a large Dutch oven and heat on medium-high heat until 350°F. Meanwhile, wash and dry the empty baking sheet the chicken was seasoned on. Line this baking sheet with paper towels and fit with a second wire rack; this will be your cooling station.

8. 8

   Place 3 pieces of the chicken in the oil and fry, using tongs to flip or rotate the pieces every 3 to 4 minutes and adjusting the heat as needed to maintain 325°F, until golden-brown with an internal temperature of 165°F (check by inserting a probe thermometer into the thickest part of the chicken without touching bone), 12 to 15 minutes total.

   3 min
9. 9

   Transfer the chicken to the rack on the second baking sheet. Make sure the oil comes back up to 350°F before frying the remaining chicken in 2 more batches. Let cool for at least 10 minutes before serving.

Recipe Notes

1. 10

   Make ahead: The seasoning blend can be made and stored in an airtight container at room temperature for up to 5 days. The chicken can be salted and refrigerated for up to 1 day.Storage: Leftover chicken can be refrigerated in an airtight container on paper towels for up to 4 days.