The food lab better home cooking through science ( PDFDrive ) 1095

SERVES6
2tablespoonspaprika
2tablespoonsfreshlygroundblackpepper
2teaspoonsgarlicpowder
2teaspoonsdriedoregano
½teaspooncayennepepper
1cupbuttermilk
1largeegg
Koshersalt
3boneless,skinlesschickenbreasthalves,6to8ounces
each,horizontallysplitinhalf,tomake6cutlets(see
here)
6cupsvegetableshorteningorpeanutoil
1½cupsall-purposeflour
½cupcornstarch
1teaspoonbakingpowder


6softhamburgerbuns,toastedinbutter
12dillpicklechips
1. Combine the paprika, black pepper, garlic powder,
oregano, and cayenne, in a small bowl and mix
thoroughlywithafork.
2. Whisk the buttermilk, egg, 1 tablespoon salt, and 2
tablespoonsofthespicemixtureinamediumbowl.Add
thechickenpiecesandtossandturntocoat.Transferthe
contentsofthebowltoagallon-sizedzipper-lockfreezer
bag and refrigerate for at least 4 hours, and up to
overnight, flipping the bag occasionally to redistribute
thecontentsandcoatthechickenevenly.
3.Heattheshorteningoroilto375°Finalargewok,deep

fryer,orDutchoven.
4.Meanwhile,whisktogethertheflour,cornstarch,baking
powder, 2 teaspoons salt, and the remaining spice
mixture in a large bowl. Add 3 tablespoons of the
marinade from the zipper-lock-bag and work into the
flourwithyourfingertips.
5. Remove one piece of chicken from the bag, allowing
excess buttermilk to drip off, drop the chicken into the
flourmixture,andtosstocoat.Continueaddingchicken
piecestotheflourmixtureoneatatimeuntiltheyareall
in the bowl. Toss the chicken until every piece is
thoroughly coated, pressing with your hands to get the
flourtoadhereinathicklayer.Transferoneofthecoated
cutletstoafinemeshstrainerandshaketoremoveexcess
flourandthen,withyourhandsorapairoftongs,slowly
lower it into the hot oil. Repeat with remaining breasts.