Ingredients
8 cups vegetable oil
1 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon Cajun seasoning
8 pieces airline chicken breast
1/2 cup vegetable oil
Kosher salt and freshly ground black pepper
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Apple smoke flavor rub — pork chops, chicken thighs, salmon
Thin lentil wafers — fry, roast, or microwave for crispy accompaniment
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Preheat the oven to 175 degrees F. Preheat the oil in the deep fryer to 400 degrees F. For the flour: In a bowl, mix the four, salt and Cajun seasoning. For the chicken: Toss the chicken with 1/2 cup of the oil, 1 tablespoon salt and 1 teaspoon pepper, and place on parchment paper. Cook slowly in the oven until the chicken reaches an internal temperature of 165 degrees F, about 1 hour. Remove from the oven and cool. Once cooled, toss the cooked chicken with the seasoned flour and flash fry in the deep fryer. Cook until the skin is crisp, 4 minutes. Remove and allow excess oil to drain over paper towels. Finally re-season with salt and pepper, and serve.