Fried chicken

Directions

1. In a large bowl mix together paprika, onion powder, garlic powder and ground ginger, allspice, salt, black pepper and cayenne pepper.

2. Place chicken in the bowl with seasoning mix and rub the seasoning into chicken until it is coated; place in fridge overnight, or for at least two hours.

3. Remove bowl from fridge and set aside.

4. Pour milk into shallow bowl; set aside. In a large baking pan mix together flour, thyme, paprika, cayenne, black pepper and salt.

5. Piece by piece dip the chicken in the milk then place in baking pan to coat with flour; shake off excess flour.

6. Place chicken on a rack and let sit until the flour is no longer dry, about 20 minutes. This time will also bring it closer to room temperature which will make it cook quicker

7. While chicken is on the rack, heat oil on high in a large Dutch pot or deep skillet.

8. Fry chicken in batches until golden brown, about 10 minutes each side, depending on how big the pieces are.

9. Let chicken rest in a 250-degree F oven for about 20 minutes, which will allow it to finish cooking and stay crispy.

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