Stuffed whole deep-fried chicken with mashed potatoes, gravy and corn (Pollo Todo Frito)

Combine the paprika, mustard powder, thyme, garlic powder, celery salt, onion powder, white pepper, ginger, salt and pepper.

Season the chicken all over with the spice mix, especially inside the cavity and under wings and drumsticks.

Season the flour heavily with the spice mix until pale red-orange.

After about 10 minutes, when moisture comes out of the skin, coat the chicken inside and out in the seasoned flour, tumble off the excess, and let it sit on a tray to turn tacky.

Peel and cube the potatoes, start them in cold water and boil until fork tender.

Drain, return to medium heat and mash while cooking until almost chalky, to drive off moisture.

Mash in the butter and enough milk for a smooth consistency; season to taste.

Cook the butter and flour into a roux, slowly whisk in the beef stock and cubes until lump free, and season with white pepper, kosher salt and black pepper.

Through the rear cavity, put a layer of mashed potato at the bottom to seal, fill with potato and gravy, push in the corn cob and seal around it with more potato.

Coat the chicken in buttermilk, then flour again, patting flour into every crevice.

Heat the oil outdoors to about 350 degrees. Lower the chicken slowly by the legs, swirling so the coating sets and nothing sticks to the pot, then let it drop.

Fry about 10 minutes until golden brown.

Finish in a 300 degree oven until the thickest meat reads about 160 or 165; rest before carving.

Variation, second attempt: flour the chicken, then dip again in buttermilk and the dredge for a thicker crust; fry about 15 minutes at about 325, finish in the oven, then hollow out excess breading and fill with the potatoes, gravy and a pre-cooked corn cob.

Serve with hot sauce; dip the chicken into the potato-gravy pool in the cavity.