Pan-Fried Chicken

Ingredients

• 1 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 1 teaspoon ground ginger
• 1/2 teaspoon hot paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon freshly ground nutmeg
• 1/2 teaspoon fine sea salt
• 2 bone-in chicken breast halves, skinned
• 2 bone-in chicken thighs, skinned
• 2 chicken drumsticks, skinned
• 1/4 cup peanut oil

Preparation

1. 1. Sift together first 6 ingredients; place mixture in a large zip-top plastic bag. Sprinkle salt evenly over chicken. Add chicken, one piece at a time, to bag; seal. Shake bag to coat chicken. Remove chicken from bag, shaking off excess flour. Place chicken on a cooling rack; place rack in a jelly-roll pan. Reserve remaining flour mixture. Loosely cover chicken; chill 1 1/2 hours. Let chicken stand at room temperature 30 minutes. Return chicken, one piece at a time, to flour mixture, shaking bag to coat chicken. Discard excess flour mixture.
2. 2. Heat peanut oil in a large skillet over medium-high heat. Add chicken to pan. Reduce heat to medium-low, and cook 25 minutes or until done, carefully turning every 5 minutes.
3. 3. Line a clean cooling rack with brown paper bags; arrange chicken in a single layer on bags. Let stand for 5 minutes.