Batter-fried chicken in Chilean spices

Combine cayenne, Aleppo pepper and ground coriander in a small bowl; grind the red pepper flakes to a powder and add.

Reserve about three tablespoons of the spice mixture for the fries.

Whisk the kosher salt into the remaining spice mixture to make a dry brine.

Break the chicken down into ten pieces and set on a wire rack in a rimmed baking sheet.

Sprinkle generously on all sides with the dry brine mixture.

Refrigerate uncovered for four to 24 hours.

Whisk flour, cornstarch, optional spice mixture, water, vodka and eggs to a thin batter, about the consistency of thin pancake batter.

Cover and refrigerate the batter a couple of hours before use.

Dump the brined chicken in flour, then dip in the batter.

Fry in deep 375F oil for seven to 10 minutes depending on piece size, turning every minute or so.

Fry until golden brown and dark meat registers 175 to 185F, white meat 165F.

Drain on paper towels and serve.