1 4- to 5-pound chicken, cut into ten pieces (see Cook's Note)
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground sumac
1 teaspoon cayenne pepper
1 teaspoon garlic powder
240 grams (approximately 2 cups) all-purpose flour
2 tablespoons cornstarch
1 cup low-fat buttermilk
1 large egg
2 tablespoons bourbon
2 quarts peanut oil
If you really don't feel like handling this yourself, you can ask your butcher (if you can find one in this day and age) or simply purchase a mixture of pre-cut bone-in pieces. I'm not a fan of breast meat, but if you go that way make sure that the rib cage is still in place and that the entire wing has been removed. This is really more of a pressing and squeezing motion than it is a massage (or at least it's more shiatsu than Swedish).
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