Fried Chicken

Method

1. Debone the chicken thighs and drumsticks, and remove the skin.
2. In a large bowl, combine the chicken pieces with black pepper, Sichuan pepper, sweet paprika, garlic powder, onion powder, cumin, aromatic herbs, fennel seed powder, Worcestershire sauce, apple cider vinegar, chili flakes, oregano, lemon slices, honey, and extra virgin olive oil. Mix well.
3. Cover and marinate in the refrigerator for at least 24 hours, preferably up to 48 hours.
4. Heat frying oil in a deep pot to 160–165°C (use a thermometer).
5. Remove chicken pieces from the marinade, letting excess drip off. Dredge each piece thoroughly in flour.
6. Fry the chicken in batches of 5–6 pieces, without overcrowding, until deep golden brown and cooked through (about 3–5 minutes per batch).
7. Remove and drain briefly. Immediately toss in a bowl with Maldon salt, dried oregano, a dash of Worcestershire sauce, and a squeeze of lemon.
8. Optionally, drizzle with spicy honey made by boiling honey, white wine vinegar, and chili flakes, then cooling overnight.
9. Serve hot.