Memorial Weekend Picnic Fried Chicken

Serves 4


  • 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.

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