Ingredients

The following ingredients have 4 Servings
  • 1 3½-4 lb chicken, cut into pieces (see note below)
  • ½ Tbsp black pepper
  • 1½ Tbsp kosher salt (divided)
  • 2 large eggs
  • 1 cup buttermilk
  • 1 Tbsp hot sauce
  • 2 cups all-purpose flour
  • vegetable oil (for frying (~8-10 cups))
  • 3 Tbsp cayenne pepper
  • 1 Tbsp brown sugar
  • ½ tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp paprika
  • white bread (for serving)
  • sliced pickles (for serving)

Instruction

  • Using a large bowl, toss chicken with black pepper and 1 Tbsp of kosher salt. Cover and refrigerate at least 4 hours or overnight.
  • Using a large bowl, whisk together eggs, buttermilk and hot sauce.
  • In a separate large bowl, whisk together flour and remaining ½ Tbsp of kosher salt.
  • Using a Dutch oven or deep fryer, add enough oil to cover bottom 2” of pan. Please over medium high heat until oil reaches 325°F.
  • Meanwhile, pat chicken pieces dry. Working with 1 piece at a time, dredge chicken in flour mixture (shaking off any excess flour) and then the buttermilk mixture (letting any excess liquid drip off). Dredge chicken in flour mixture again. Place chicken on a large baking sheet. Repeat with remaining chicken pieces.
  • Fry 2-3 pieces of chicken at a time, turning occasionally, for 16-20 minutes, or until skin is dark golden brown. An instant-read thermometer stuck into the thickest part of each piece should register 165°F. Transfer cooked chicken to a wire rack. (Note: Make sure to return the temperature of the oil to 325°F in between batches.) Once done, let cooking oil cool slightly.
  • Using a measuring cup, carefully whisk together 1 cup of cooking oil, cayenne pepper, brown sugar, chili powder, garlic powder and paprika. Brush this spicy mixture on top of fried chicken.
  • Serve fried chicken over slices of white bread and topped with sliced pickles.