In the past, we’ve said we aren’t the biggest fans of frying at home, but when the result is flaky crisp chicken, we throw in the towel and give in. We fried these up for maché magazine a while ago and got everyone involved drooling, so do yourself a favor and make this chicken yourself. For this fried chicken recipe, we spice things up a bit. After dipping chicken pieces into a mixture of egg and water, we dredge them into a combination of flour, baking powder and spices. We add warm spices like cinnamon, ginger and nutmeg. Then for a kick, some cayenne pepper. After frying, the batter becomes light and crisp. Recipe updated, originally posted January 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne 2 teaspoons sea salt 1 1/2 teaspoons baking powder 3/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground nutmeg 1/2 teaspoon cayenne 3 large eggs 1/3 cup water 1 (3 to 3 1/2 pound) chicken, cut into pieces or use a mix of thighs and drumsticks 3 to 4 cups peanut oil or a neutral oil like canola, more as needed 2In a medium bowl, whisk the flour, salt, baking powder, cinnamon, ginger, nutmeg and cayenne. In another bowl, whisk the eggs with water. 3Set a rack on a baking sheet or tray. 4Working in batches, dip the chicken pieces into the egg mixture then into the flour. Shake off excess flour then fry the chicken in the oil until brown and crisp. A meat thermometer is helpful here, the chicken is done when the internal temperature of the chicken is 165 degrees F. Dark meat will take 10 to 15 minutes and white meat will take 8 to 10 minutes. 5Remove chicken to the rack to drain and rest, sprinkle with salt and serve.
