Ingredients
8 chicken pieces, with skin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1 pinch ground red pepper
1 pinch allspice
2 cups flour
2 tablespoons canola oil
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
Southern cooking renaissance — heirloom grains, heritage breeds
Wedge-shaped cornbread pan — crispy edges on every piece
Kerala meets American South — two spice-heavy cuisines united
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Put chicken pieces in a large bowl; add salt, black and red pepper, onion powder, and allspice. Toss chicken pieces in bowl until spices are distributed equally. Put flour in a medium-size bowl and roll each chicken piece until coated evenly. On medium heat in a large non-stick frying pan, bring canola oil up to temperature. Add chicken pieces one at a time, skin side down. Lightly sprinkle each side with onion powder and black pepper. Reduce heat to low to medium-low and cover with lid. Turn chicken pieces every 10 minutes for 30- 40 minutes. Chicken is done when both sides are golden brown and slightly crispy. Use a collander on a high rim plate to serve chicken on, allowing excess oil to drip free of the chicken as it cools to preserve crispiness.