Hard-Fried Chicken

The Splendid Table radio program featured the authors of a book called Fried and True. The authors wrote about their journey through the US looking for the best fried chicken. This is one recipe they posted by chefs Kermit Ruffins and Ray Boom Boom.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3 1⁄2 cups all-purpose flour
• 1⁄2 cup  all-purpose  seasoning, such as Morton's Season All
• 2  tablespoons baking powder
• 1  tablespoon fresh ground black pepper
•  vegetable oil, for frying
• 1  whole chicken, washed, patted dry, cut into 8 pieces, and well chilled
•  sea salt

Directions

1. Make the dredge: In a large bowl, combine the flour, seasoning, baking powder, and pepper.
2. Fry the chicken: Prepare a deep-fryer or fill a large (at least 6-quart) pot halfway with oil and heat to 355°F to 360°F Dredge the chicken in the flour mixture, shake off the excess, and fry until the chicken is dark brown and the crust is brittle, 16 to 18 minutes. Drain on paper towels and season with salt to taste.
3. Note: the authors and chefs kept recommending to "clap" your chicken pieces together after dredging them -- so Clap your chicken!