Memorial Weekend Picnic Fried Chicken
- ¾ Teaspoon ground cumin
- ¼ Teaspoon smoked paprika
- 5 Teaspoons Diamond Crystal or 2½ teaspoons Morton kosher salt, divided
- 2¾ Teaspoons garlic powder, divided
- 2½ Teaspoons freshly ground black pepper, divided
- 1 3-lb. chicken, cut into 10 pieces (2 wings, 4 breasts, 2 thighs, and 2 drumsticks)
- 2 Cups all-purpose flour
- 1 Tablespoon mild curry powder
- 1 Teaspoon paprika
- Vegetable oil (for frying; 4–5 cups)
- SPECIAL EQUIPMENT - A deep-fry thermometer, a brown paper bag
- Ground cumin
- Smoked paprika
- Morton kosher salt
- Garlic powder
- 3-lb. chicken
- Mild curry powder
- Black pepper
- All-purpose flour
- Vegetable oil
- Mix together cumin, smoked paprika, 3 teaspoons Diamond Crystal or 1½ teaspoons Morton kosher salt, ¾ teaspoon garlic powder, and ½ teaspoon pepper in a small bowl.
- Arrange chicken on a rimmed baking sheet; sprinkle all over with spice mixture. Let sit at room temperature 30 minutes, or chill, uncovered, for up to 12 hours.
- Combine flour, curry powder, paprika, and remaining 2 teaspoons Diamond Crystal or 1 teaspoon Morton kosher salt, 2 teaspoons garlic powder, and 2 teaspoons pepper in a medium paper bag. Close the bag and shake well to combine. Add chicken to the bag, close, and shake well to coat.
- Pour oil into a large cast-iron skillet or Dutch oven to come 1" up sides; clip thermometer to sides of pan and heat oil over medium-high until thermometer registers 350°. Working in 2 batches and returning oil to 350° between batches, cook chicken pieces, turning halfway through, until deep golden brown, 10–15 minutes per batch (an instant-read thermometer inserted into each piece should register 160° for light meat and 165° for dark). Transfer fried chicken to a wire rack and let cool slightly before serving.