Hard Water'S Fried Chicken From 'Fried & True'

• 1 whole chicken (3 pounds maximum), cut into 8 pieces and patted dry
• 1 tablespoon kosher salt
• 2 teaspoons garlic powder
• 1 cup (2 sticks) unsalted butter
• 1 cup Sriracha sauce
• Juice of 1 lime (about 2 1/2 tablespoons)
• 1 teaspoon kosher salt
• 1/2 teaspoon sugar
• 1 cup all-purpose flour
• 2 teaspoons cayenne pepper
• 2 teaspoons kosher salt
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 3 quarts canola or peanut oil, for frying

1. Season the chicken with the salt and garlic powder and arrange, skin side up, on a baking sheet, leaving space between pieces if possible. Refrigerate, uncovered, for 24 hours. Remove the chicken from the refrigerator and allow the chicken to come to room temperature.
2. In a small saucepan, melt the butter over low heat. Place the Sriracha sauce, lime juice, salt, and sugar in a blender or food processor. Blend on high for 1 minute, adding the melted butter in a slow stream to create an airy, emulsified sauce. The sauce will keep in an airtight container refrigerated for up to 1 month.
3. In a large bowl, whisk together the flour, cayenne pepper, salt, turmeric, and coriander. Fill a 6-quart pot halfway with the oil and heat to 340u0b0F. Dredge the chicken in the flour mixture, shaking off the excess, and place it on a clean baking sheet. Set a rack atop a rimmed baking sheet and set aside.
4. Working in batches, fry the chicken, turning occasionally, until evenly browned and the internal temperature reaches 165u0b0F, 12 to 14 minutes. Drain the chicken pieces on the rack; serve hot or at room temperature, drizzled with the Sriracha butter.

chicken, kosher salt, garlic, butter, sriracha sauce, lime, kosher salt, sugar, flour, cayenne pepper, kosher salt, ground turmeric, ground coriander, peanut oil

Taken from www.seriouseats.com/recipes/2014/09/hard-waters-fried-chicken-from-fried-true.html (may not work)