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,%20my%20paprika%20was%20bordering%20on%20stale%20(and%20wasn't%20the%20best%20to%20begin%20with),%20and%20I%20forgot%20to%20put%20the%20skin%20side%20down%20on%20some%20of%20the%20pieces.%20None%20of%20those%20things%20really%20ruined%20the%20dish,%20though,%20and%20it%20turns%20out%20that%20all%20of%20my%20fears%20were%20unfounded.%20Take%20a%20seat%20in%20the%20back,%20hot%20oil--you%20don't%20scare%20me%20anymore.%3C/p%3E%3Cp%3EFirst-Time's-a-Charm%20Fried%20Chicken%3C/p%3E%3Cp%3EBased%20on%20this%20recipe%3C/p%3E%3Cp%3EServes%202%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EDirections:%3C/p%3E%3Cp%3ECombine%20the%20paprika,%20black%20pepper,%20garlic%20powder,%20oregano,%20and%20cayenne%20in%20a%20small%20bowl%20and%20mix%20thoroughly%20with%20a%20fork.%3C/p%3E%3Cp%3EIn%20a%20large%20bowl,%20whisk%20the%20buttermilk,%20vodka,%20egg,%202%20teaspoons%20salt,%20and%201%20tablespoon%20of%20the%20spice%20mixture%20in%20a%20large%20bowl.%3C/p%3E%3Cp%3EAdd%20the%20chicken%20pieces%20and%20toss%20and%20turn%20to%20coat,%20then%20transfer%20the%20contents%20of%20the%20bowl%20to%20a%20gallon-sized%20zipper-lock%20freezer%20bag%20and%20refrigerate%20for%20at%20least%204%20hours,%20and%20up%20to%20overnight,%20flipping%20the%20bag%20occasionally%20to%20redistribute%20the%20contents%20and%20coat%20the%20chicken%20evenly.%3C/p%3E%3Cp%3EWhisk%20together%20the%20flour,%20cornstarch,%20baking%20powder,%201%20teaspoon%20salt,%20and%20the%20remaining%20spice%20mixture%20in%20a%20large%20bowl.%3C/p%3E%3Cp%3EAdd%203%20tablespoons%20of%20the%20marinade%20from%20the%20zipper-lock%20bag%20and%20work%20it%20into%20the%20flour%20with%20your%20fingertips.%3C/p%3E%3Cp%3ERemove%20one%20piece%20of%20chicken%20from%20the%20bag,%20allowing%20excess%20buttermilk%20to%20drip%20off,%20drop%20the%20chicken%20into%20the%20flour%20mixture,%20and%20toss%20to%20coat.%3C/p%3E%3Cp%3EContinue%20adding%20chicken%20pieces%20to%20the%20flour%20mixture%20one%20at%20a%20time%20until%20they%20are%20all%20in%20the%20bowl.%20Toss%20the%20chicken%20until%20every%20piece%20is%20thoroughly%20coated,%20pressing%20with%20your%20hands%20to%20get%20the%20flour%20to%20adhere%20in%20a%20thick%20layer.%3C/p%3E%3Cp%3ELet%20the%20flour%20sit%20on%20the%20chicken%20for%2010%20minutes%20or%20so,%20until%20it%20looks%20kind%20of%20pasty,%20then%20add%20a%20little%20more%20of%20the%20mixture%20to%20the%20patches%20that%20look%20moist.%3C/p%3E%3Cp%3EHeat%20the%20oil%20to%20425%20degrees%20F%20in%20a%2012-inch%20straight-sided%20cast-iron%20chicken%20fryer%20or%20dutch%20oven%20over%20medium-high%20heat.%20Adjust%20the%20heat%20as%20necessary%20to%20maintain%20the%20temperature,%20being%20careful%20not%20to%20let%20the%20fat%20get%20any%20hotter.%3C/p%3E%3Cp%3EPlace%20the%20chicken%20skin%20side%20down%20in%20the%20pan.%20The%20temperature%20should%20drop,%20so%20adjust%20the%20heat%20to%20maintain%20a%20temperature%20at%20350%20degrees%20F%20for%20the%20duration%20of%20the%20cooking.%20Fry%20the%20chicken%20until%20it%E2%80%99s%20a%20deep%20golden%20brown%20on%20the%20first%20side,%20about%206-8%20minutes;%20do%20not%20move%20the%20chicken%20or%20start%20checking%20for%20doneness%20until%20it%20has%20fried%20for%20at%20least%203%20minutes,%20or%20you%20may%20knock%20off%20the%20coating.%20Carefully%20flip%20the%20chicken%20pieces%20with%20tongs%20and%20cook%20until%20the%20second%20side%20is%20golden%20brown,%20about%206-8%20minutes%20longer.%20Let%20cool%20on%20a%20wire%20rack%20briefly%20before%20devouring.%3C/p%3E){kind=link}