Step 1

Make spice mix –– directions below. Add 2 tablespoons to a large mixing bowl along with buttermilk, 1 egg & 1 1/2 tablespoons of anchovy paste. Whisk until well combined.

Step 2

Add the chicken to bowl & toss well to coat. Transfer to a gallon zip-top bag & refrigerate for at least 4 hours up until overnight. Flip the bag occasionally to redistribute contents & evenly coat the chicken.

Step 3

When ready to cook the chicken, remove from the refrigerator & set on the counter for 30 minutes, allowing it to come to room temperature.

Step 4

Set oven rack in the middle position & preheat the oven to 400°F

Step 5

While the chicken comes to room temperature, whisk the flour, cornstarch, baking powder, 1 teaspoon of salt & spice mix together in a bowl. Add ¼ cup of the marinade from bag & stir it into the flour mixture with a fork. Set aside.

Step 6

Place a wire rack onto a rimmed baking sheet. Set near the bowl of flour mixture. Use tongs to lift one piece of chicken out of the bag. Hold chicken above the bag to allow excess marinade to drip off. Toss the chicken into the flour mixture until coated, pressing into chicken to create a thick layer. Shake off the excess & transfer to a wire rack on a baking sheet. Set aside.

Step 7

Add the shortening to a cast iron skillet & heat over medium-high until it reaches 320-325°F. Keep an eye on the temperature & do not allow it to surpass 325°F. Working in batches, fry chicken in oil until golden brown on bottom side, about 3-4 minutes. Pro tip: don’t touch the chicken for at least the first 3 minutes as it fries; this could cause the coating to fall off. Carefully flip the chicken & fry for another 2-3 minutes until the other side is golden brown. Season with salt immediately after pulling from oven.

Step 8

While chicken is frying, prepare 2 separate rimmed baking sheets with wire racks. Transfer cooked chicken to the prepared baking sheets, placing similar-sized pieces of chicken with one another: smaller pieces on one, larger pieces on the other. Place both baking sheets in the oven. Bake until cooked through to 165°F, about 12 to 15 minutes for smaller pieces & 15 to 20 minutes for larger pieces.

Step 9

Reheat the oil to 325°F. Add chicken pieces & cook, flipping them once halfway through cooking, until completely crisp, about 1 minute per side. Transfer to a platter lined with paper towels, sprinkle with a pinch of salt if desired & serve.

Step 10

for the spice mix

Step 1

Combine all of the ingredients for the spice mix along with 1/4-1/2 teaspoon salt in a bowl. Set aside.