Ingredients
- Whole Chicken 2 x 4 lb, each cut into 10 pieces (breasts halved)
- Freshly Ground Black Pepper 1 Tbs
- Kosher Salt 2 Tbs plus 4 tsp
- Eggs 4 large
- Buttermilk 2 cups
- Tabasco Sauce 2 Tbs
- Flour 4 cups
- Vegetable Oil about 10 cups
- Cayenne Pepper 6 Tbs
- Dark Brown Sugar 2 Tbs
- Powder 1 tsp
- Garlic Powder 1 tsp
- Paprika 1 tsp
- White Bread or Pancakes and Sliced Pickles for serving
Cook It
- Toss chicken with black pepper and 2 Tbs of the salt in a large bowl. Cover and chill at least 3 hours.
- Whisk eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 4 tsp salt in another large bowl.
- Pat chicken dry. Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.
- In a Dutch oven pour in oil to measure 2″. Heat over medium-high heat until a deep fry thermometer registers 325°F.
- Working in 4 batches (and be sure to return oil to 325 degrees between batches), fry chicken, turning it occasionally until the skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160°F for white meat and 165°F for dark, 15-18 minutes. Transfer to a wire rack set inside a baking sheet. Let oil cool slightly.
- Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; slowly and carefully whisk in 1 cup frying oil. Brush fried chicken with spicy oil. Serve with pickles and white bread.
- Chicken can be seasoned 1 day ahead and kept refrigerated until you’re ready to cook.
