Ingredients

The following ingredients have 4 Servings
  • 1 cup pickle juice (or use the brine from pickled peppers, or both)
  • 1/2 cup pickle slices
  • ½ cup pickled peppers
  • ½ cup water (enough to cover the chicken)
  • 3 tablespoons salt
  • 2-3 fresh spicy peppers (sliced (optional, for extra heat – I used a couple habanero peppers))
  • 4 pounds bone-in chicken (use chicken breasts, wings, thighs, whatever combination you like)
  • Salt and black pepper to taste
  • 3 cups buttermilk
  • 3 large eggs (beaten)
  • 2 tablespoons hot sauce
  • 2 cups flour (all-purpose)
  • 1 tablespoon smoked paprika
  • 1 tablespoon cayenne
  • 4 cups vegetable oil (or use peanut or canola, for frying)
  • 4 tablespoons cayenne
  • 2 tablespoons brown sugar
  • 1 tablespoon ghost pepper flakes or powder (optional, for an extra hot and spicy version!)
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • FOR SERVING: Pickled slices (white bread)

Instruction

  • Add the chicken to a large bowl and add the pickling juices, pickles and pickled peppers, salt and fresh spicy peppers. Add enough water to cover, about ½ cup. Cover and refrigerate to brine for at least 4 hours. Overnight is best for the most flavor penetration.
  • When you’re ready to cook, remove the chicken and pat it dry. Season it with salt and pepper.
  • In one large bowl, whisk together the buttermilk, eggs and hot sauce.
  • In another large bowl, stir together the flour, paprika and cayenne.
  • Heat the oil in a large wide pot over medium-high heat to 350 degrees F. If you are unable to measure the temperature, add a droplet of batter to the oil. It is ready when the batter sizzles. Do NOT bring the oil to a boil.
  • Dredge the chicken pieces in the seasoned flour, then into the buttermilk mixture, then into the flour one more time.
  • Fry the chicken in the oil 8-9 minutes, or until they turn golden brown. An instant read thermometer inserted should measure 165 degrees F internally. Remove and drain on a paper towel lined plate, or on a wire rack.