Hard Water's Fried Chicken

Ingredients

• For air-chilling the chicken:
• 1 whole chicken, cut into 8 pieces and patted dry
• 1 tablespoon kosher salt
• 2 teaspoons garlic powder
• For the sriracha butter:
• 1 cup unsalted butter
• 1 cup Sriracha sauce
• Juice of 1 lime
• 1 teaspoon kosher salt
• 1/2 teaspoon sugar
• For the dredge:
• 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

Directions

1. Season the chicken all over with the salt and garlic powder. Place the pieces on a baking sheet with the skin facing up, spacing them apart if you can, then refrigerate them uncovered for 24 hours. Take the chicken out of the refrigerator and let it sit until it reaches room temperature.
2. Prepare the Sriracha butter by melting the butter in a small saucepan over low heat. Add the Sriracha sauce, lime juice, salt, and sugar to a blender or food processor. Blend on high for 1 minute while slowly pouring in the melted butter, so the sauce turns light and emulsified. Stored in an airtight container in the refrigerator, the sauce will keep for up to 1 month.
3. For the dredge, whisk the flour, cayenne pepper, salt, turmeric, and coriander together in a large bowl. Pour the oil into a 6-quart pot until it comes halfway up the sides, then heat it to 340 degrees F. Coat the chicken in the flour mixture, tap off the extra, and transfer the pieces to a clean baking sheet. Set a rack over a rimmed baking sheet and keep it nearby.
4. Fry the chicken in batches, turning the pieces from time to time, until they are browned all over and register 165 degrees F inside, 12 to 14 minutes. Move the fried chicken to the rack to drain, then serve it hot or at room temperature with the Sriracha butter drizzled over the top.