Cold Fried Chicken

Directions

1. 1
   Make the chicken In a bowl, combine the salt, pimenton, garlic and pepper.
2. 2
   Add the chicken and rub all over with the spices.
3. 3
   Add the buttermilk and turn to coat.
4. 4
   Cover with plastic wrap and refrigerate overnight.
5. 5
   Make the coating In a small skillet, toast the coriander, cumin, caraway, oregano, peppercorns and red pepper over low heat, stirring, until very fragrant, 3 minutes.
6. 6
   Transfer to a spice grinder, let cool slightly, then finely grind.
7. 7
   Transfer to a bowl and whisk in the pimenton, garlic, salt and all-purpose flour.
8. 8
   Transfer half of the flour mixture to another bowl and whisk in the rice flour and cornstarch.
9. 9
   Drain the chicken, reserving the buttermilk.
10. 10
    Coat the chicken in the seasoned all-purpose flour, shaking off any excess.
11. 11
    Set on a rack and refrigerate for 1 hour.
12. 12
    Let stand at room temperature for 15 minutes.
13. 13
    In a large enameled cast-iron casserole, heat 3 inches of oil to 325.
14. 14
    Dip the chicken in the reserved buttermilk, then dredge in the rice flour mixture.
15. 15
    Fry in 2 batches, turning, until the dark meat registers 155 on an instant-read thermometer and the breast meat registers 150, about 15 minutes for the dark meat and 20 minutes for the breast.
16. 16
    Transfer to a rack and let cool, then refrigerate until cold.