Pan-Fried Chicken

Ingredients

• 1.3 pounds chicken breast halves bone-in
• 10 ounces skin-on chicken drumsticks 
• 10 ounces chicken thighs 
• 1 cup flour all-purpose
• 0.5 teaspoon ground cinnamon 
• 1 teaspoon ground ginger 
• 0.5 teaspoon nutmeg freshly ground
• 0.3 cup vegetable oil; peanut oil preferred 
• 0.5 teaspoon sea salt fine
• 0.5 cup flour whole-wheat

Equipment

• frying pan
• paper towels
• wire rack
• ziploc bags
• wax paper

Directions

1. Place first 5 ingredients in a large heavy-duty zip-top plastic bag. Seal bag, and shake to blend.
2. Sprinkle salt evenly over chicken.
3. Add chicken, 1 piece at a time, to bag. Seal bag, and shake to coat chicken.
4. Remove chicken from bag, shaking off excess flour.
5. Place chicken on a cooling rack; place rack in a jelly-roll pan. Reserve and refrigerate remaining flour mixture in bag. Loosely cover chicken with wax paper; chill 1 1/2 hours.
6. Let chicken stand at room temperature 30 minutes. Return chicken, 1 piece at a time, to flour mixture, shaking bag to coat chicken. Discard excess flour mixture.
7. Heat peanut oil in a large skillet over medium-high heat.
8. Add chicken to pan. Reduce heat to medium, and cook 25 minutes or until done, carefully turning every 5 minutes.
9. Line a clean cooling rack with several layers of paper towels.
10. Drain chicken on paper towels; let stand 5 minutes.
11. Shake chicken in sealed plastic bag
12. Tear off and stack paper towels
13. Measure flours and spices
14. Add measured ingredients to plastic bag