In a small bowl, whisk together the paprika, garlic powder, salt, pepper, and cayenne.

Preheat the oven to 250F. Set a baking rack over a large rimmed baking sheet. Spray the rack with coconut oil spray.

Pat the chicken VERY dry with paper towels. Place half of the chicken in a plastic bag and sprinkle with 1 tbsp of the baking powder. Shake vigorously to coat, then arrange the chicken on the baking rack. Repeat with remaining chicken and remaining baking powder. The chicken can be crowded onto the rack to make it fit.

Bake the chicken in the lower half of the oven for 25 minutes. Increase the heat to 425F and place the rack in the upper half of the oven. Bake another 20 to 25 minutes, until the skin is crispy to the touch.

Add the oil to a large 6 quart pan, so that it's at least 2 to 3 inches deep (or use a deep fryer, if you have one). Heat over medium high until the oil is at least 350F.

Add half the chicken to the pot, skin side down, and quickly cover (it will spit and splatter like crazy!). If you have a frying basket that fits in the pot, that works really well to submerge the chicken. Let cook for 5 to 7 minutes or until the chicken is golden brown. Scoop out the chicken with a slotted spoon (or lift the frying basket) and transfer to a large bowl. Sprinkle with half the spice mixture and shake to coat each piece.

Bring the oil back up to 350F and repeat with the remaining chicken.

Serve hot!