The rub recipe makes 2.5 cups and the extra can be stored indefinitely in an airtight container.
- ½ cup paprika
- ¼ cup chili powder
- 3 tbsp kosher salt
- 2 tbsp ground coriander
- 2 tbsp garlic powder
- 2 tbsp curry powder
- 2 tbsp hot mustard powder
- 2 tbsp sugar
- 1 tbsp fresh ground black pepper
- 1 tbsp dried basil
- 1 tbsp dried thyme
- 1 tbsp ground cumin
- 1 tbsp cayenne pepper
- 1-2 whole chickens, cut into pieces
- 1-2 cups buttermilk
- 1-2 cups each flour and fine cornmeal
Apply rub to chicken pieces, let sit in fridge overnight.
Prepare a shallow dish with 1 cup buttermilk and another dish with a mixture of 1 cup flour, 1 cup fine cornmeal combined.
Dip chicken pieces one at a time in buttermilk then flour mixture and place on a clean tray. Let rest 30 minutes so topping will adhere better. If resting longer, put chicken back in fridge.
When ready to fry, heat to 350F 4 to 6 cups of canola, sunflower or peanut oil in a deep fryer or large pot. Put chicken pieces into hot oil carefully, being careful not to crowd the pan.
Cook chicken 7 to 10 minutes per side until deep golden brown.
Keep batches warm on a paper-towel lined baking tray in a 250F oven until ready to serve.
Spiced vinegar makes a delicious accompaniment.