Ingredients
Scale
- 2 3 1/2- to 4-pound chickens, each cut into 10 pieces (breasts halved)
- 1 tablespoon freshly ground black pepper
- 2 tablespoons plus 4 teaspoons kosher salt
- 4 large eggs
- 2 cups buttermilk or whole milk
- 2 tablespoons Tabasco
- 4 cups all-purpose flour
- Vegetable oil, for frying (about 10 cups)
- 6 tablespoons cayenne pepper
- 2 tablespoons dark brown sugar
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- White bread and sliced pickles, for serving
Instructions
- In a large bowl, toss chicken pieces with pepper and 2 tablespoons of salt.
- Cover and chill for at least 3 hours.
- In a second large bowl, whisk together eggs, buttermilk and hot sauce.
- In a third large bowl, whisk together flour and remaining 2 teaspoons of salt.
- In a Dutch oven with thermometer attached, pour in oil until 2 inches deep.
- Heat oil over medium-high heat until thermometer registers 325 degrees F.
- Position a wire rack on a baking sheet near the bowls of chicken, flour, and buttermilk mixture.
- For each piece of chicken, pat dry, dredge in flour, shake off excess, dip in buttermilk, dredge again in flour, and place on prepared baking sheet.
- Working in batches, fry chicken, turning occasionally, until skin is golden brown.
- Fry chicken pieces until Internal chicken temperature registers 160 degrees F for white meat and 165 degrees F for dark meat, about 15-18 minutes.
- Transfer cooked pieces to wire rack.
- Allow oil to cool slightly.
- In a medium metal bowl, whisk cayenne pepper, brown sugar, chili powder, garlic powder and paprika.
- Carefully whisk in 1 cup of the frying oil.
- Brush chicken pieces all over with the spicy oil.
- Serve with bread and pickle slices.