Fried Chicken Slow Roasted

By Valarie

Robert Irvine's eat! Robert Irvine's nosh, All rights reserved 2012

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon Cajun spice
• 1 teaspoon kosher salt
• 1 whole chicken, cut into 8 pieces
• 1 tablespoon kosher salt
• 1 teaspoon ground black pepper
• 8 1/2 cups vegetable oil

Details

Servings 8
Preparation time 15mins
Cooking time 145mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 175 degrees F.

For the seasoned flour: In a bowl, mix the flour, Cajun spice and salt together well.

For the chicken: Toss the chicken with the salt, pepper and 1/2 cup vegetable oil and place on parchment paper on a baking sheet. Slow cook in the oven until the internal temperature on an instant-read meat thermometer reaches 165 degrees F, about 2 hours (do not let the thermometer touch the bone). Then remove the chicken and cool.

Heat a deep-fryer with the remaining 8 cups oil to 400 degrees F. Toss the cooled chicken with the seasoned flour and flash-fry, in batches if needed, in the fryer, cooking until the skin crisps, 3 to 4 minutes. Serve.