Modern Fried Chicken

From Cédric Vongerichten [1]

For the spice mix:
1 teaspoon kosher salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons espelette pepper
1 teaspoon allspice

For the batter:
1 cup water
1/4 cup ginger, chopped
1 teaspoon sichuan peppercorn
1/2 teaspoon red thai chili
1/4 cup all-purpose flour

For the chicken:
All-purpose flour for dredging
Vegetable, peanut, or other high-smoke-point oil for frying
Kosher salt
Freshly ground black pepper
Freshly grated lemon zest

Season chicken with salt, garlic powder, onion powder, espelette pepper, and allspice.
Heat sauté pan until smoking hot, and coat the bottom with vegetable oil. Cook the chicken, skin side down only, until golden and fully crisped but only cooked at 80 percent.
Add water, ginger, sichuan peppercorn, and red thai chili to a blender and purée until smooth. Transfer to a bowl, and whisk in flour. Pass mixture through a chinois. Load batter into a siphon, and charge with 5 CO2 cartridges.
Preheat oil to 375°F.
Dredge cooked chicken in all-purpose flour, quickly cover with aerated batter, and fry until golden brown, about 3-4 minutes.
Blot dry over a paper towel, and season with salt, black pepper, and lemon zest. Serve immediately.