Slow Roasted Fried Chicken

  • Level: Easy
  • Total: 2 hr 25 min
  • Prep: 15 min
  • Cook: 2 hr 10 min
  • Yield: 8 pieces
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Seasoned Flour:

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


  1. Preheat the oven to 175 degrees F. 
  2. For the seasoned flour: In a bowl, mix the flour, Cajun spice and salt together well. 
  3. 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.
  4. 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.
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