SERVES 6
SKILL LEVEL: EASY
COOK TIME: 30 MINS.
PREP TIME: 15 MINS.
COST: $$
2 tablespoons seafood seasoning
1 tablespoon coriander seeds, toasted and cracked
1 teaspoon chipotle powder
1 teaspoon smoked paprika
Kosher salt
14- to 5-pound chicken, cut into 12 pieces
1½ cups instant flour (such as Wondra)
3 tablespoons honey (optional), plus more for garnish
Sriracha (optional)
Vegetable oil or lard, for frying
6 cloves garlic, skin on
2 strips bacon
4 sprigs rosemary
4 leaves sage
Freshly grated Parmesan, for garnish
1. In a small bowl, combine the seafood seasoning, coriander seeds, chipotle powder, paprika, and a generous pinch of salt, and mix well. Coat the chicken pieces with the spice mixture, and place in a bag to refrigerate overnight.
2. If you decide to make this a spicy dish, in a small bowl, combine the honey and Sriracha. Stir well and refrigerate until ready to fry the chicken.
3. Remove the chicken pieces from the refrigerator and dredge in flour.
4. In a large Dutch oven, put in enough lard to come 4 inches up the side of the pot. Heat the lard to 300–325 °F.
5. Add garlic and bacon to the hot oil and fry for a couple of minutes.
6. Beginning with the thighs, add the chicken to the pot, making sure not to crowd. (This may take several batches.) Cook until golden and cooked 80 percent through, 8–10 minutes. Remove the chicken to a wire cooling rack, and repeat with the remaining chicken, if necessary.
7. Once all the chicken is done, raise the heat of the lard to 365 °F. Add rosemary and sage to fry and season the oil, fry 2–3 minutes then remove to a paper towel. Add the chicken in the same batches, and cook until dark golden and crispy, 2–3 minutes. Remove onto paper towels and serve immediately, topped with a drizzle of honey, a pinch of salt, and some freshly grated Parmesan.