Southern Fried Chicken with a Crispy, Craggy Crust

Step 1: Mix the marinade ingredients in a bowl until the salt dissolves.

Step 2: Pour the marinade over the chicken in a resealable bag and massage to coat. Press out excess air, seal, and refrigerate for 12 to 24 hours, turning the bag once or twice.

Step 3: Pour the chicken and marinade into a large bowl.

Step 4: Whisk together the flour, corn flour or cornstarch, and all the herbs and spices.

Step 5: Drizzle 4.5 tablespoons of marinade into the flour mixture. Rub it in with your fingers to make lots of pea-sized lumps throughout the mixture; these create extra crunchy craggy bits.

Step 6: Spread the breading mixture out in a shallow dish or pan.

Step 7: Preheat the oven to 80°C/175°F. Place a rack on a tray to keep the chicken warm.

Step 8: Pour oil into a wide, heavy-based pot to a depth of 6 cm/2.5 inches.

Step 9: Heat the oil over medium to medium-high heat to 180°C/350°F. Maintain the temperature as steadily as possible.

Step 10: Cook the thighs and drumsticks first, then the wings, and the breast last.

Step 11: Dip a piece of chicken in the remaining marinade, then place it in the flour mixture.

Step 12: Coat the chicken well, pressing the breading on firmly. Transfer it to a plate.

Step 13: Coat 2 or 3 more pieces for the same batch, enough to cover the oil surface in a single layer.

Step 14: Carefully place the chicken in the oil. It will bubble energetically.

Step 15: After adding the chicken, adjust the heat so the oil temperature drops to and stays near 150°C/300°F.

Step 16: Do not touch the chicken for 2 minutes so the crust can bond to the skin. After that, move the pieces if needed. The oil should be deep enough that you do not need to turn them, though you can if you want.

Step 17: Cook thighs and drumsticks for 8 minutes and wings for 5 minutes, or until deep golden brown and the thickest part reaches 75°C/167°F.

Step 18: Fry breast pieces for 6 minutes, or until the thickest part reaches 65°C/150°F. Cooking time depends on size.

Step 19: Place the chicken on the rack and keep it warm in the oven. Repeat with the remaining chicken, coating each batch just before frying.

Step 20: Serve immediately.

Step 21: Serve with coleslaw, potato and gravy, steamed or grilled corn, cornbread or soft rolls, fries, potato salad, or Southern baked beans.