This is my 2nd riff on @brunchwithbabs KFC Copy-Cat Oven Fried Chicken. She was inspired by the recipe Oven-Fried Chicken Recipe from Cook's Country. I mashed it up with Samin Nosrat's SALT FAT ACID HEAT buttermilk brining method she uses for roasted chicken.
1 whole Chicken, cut into pieces
1 cup Buttermilk
1+ teaspoons Kosher Sea Salt
1/3 cup Corn Starch
2 Tablespoons Corn Meal
2 Tablespoons Green Chile Powder
1 Tablespoon Granulated Garlic
2 teaspoons Granulated Onion
2 teaspoons Ground Cumin
2 teaspoons Mexican Oregano
2 teaspoons Ground White Pepper
1 teaspoon Ground Yellow Mustard
2 teaspoons Kosher Sea Salt
1 1/4 cup Flour
4 Tablespoons Buttermilk
3 eggs, beaten
1/2 cup Peanut or other Oil
1-6 jalapeño peppers, cut in half and cleaned
2 Tablespoons minced Green Onion
2 Tablespoons Slivered Cilantro
FOR THE BRINE:
Generously salt cut chicken and allow to rest 30 minutes.
Dissolve a teaspoon of Kosher Sea Salt into the cup of buttermilk.
Place chicken pieces into a large container or bag for brining.
Pour buttermilk and salt mixture over the chicken and brine refrigerated for at least 8 hours. (When I am in a hurry I will leave it at room temperature and brine only for one hour, but I am not sure if there is any food safety implications to doing that, so take that thought with a grain of salt).
FOR THE BUTTERMILK COATING:
In medium bowl, whisk cornstarch and all the dry spices together.
Whisk the flour into the mixture until well combined.
Add the buttermilk to the spice mixture.
Using your fingers, rub it into the mixture until shaggy pieces of dough form and the mixture is uniform.
FOR OVEN-FRYING THE CHICKEN:
Place a large or multiple cast iron pans in the oven and pre-heat the oven to 450 degrees.
Remove chick from brine and dry well.
One at a time, dip chicken pieces into the egg to coat, then roll in the buttermilk coating mixture until well coated.
Set piece on a cooling rack line or wax paper lined baking sheet.
Once all the chicken is coated and the oven has reached full temperature, working quickly, add oil to the preheated cast iron pan (if you use multiple pans you will need 1/2 cup of oil for each pan) and arrange chicken pan skin side down.
Quickly place back into the oven.
Cook for 15 minutes.
Pull pans out of the oven and turn chicken pieces (If using, add jalapeño peppers cut side down into the shmaltzy fry oil.) and return to the oven for an additional 15 minutes.
Chicken breasts should register about 160 degrees and thighs and legs about 175 degrees.
Move chicken pieces skin side up on paper towel lined wire rack set over a baking sheet to absorb grease from the underside of chicken.
Then remove paper towel to cool on the rack for about 5 minutes before serving. Chicken will continue to crisp up as it rests.
Add chicken and shmaltzy jalapeño peppers to a platter and sprinkle with the minced green onion and slivered cilantro to serve.