Hot Chicken

Recipe Information

- Prep Time: 3.25 Hrs
- Cook Time: Varies
- Servings: 4-6

Description

Hot chicken is legendary for its spicy bite, but you can decide how much heat you want by adding more or less sauce, or more or less cayenne. Either way, you won't be able to resist this amazing fried chicken!

Ingredients

**Dry Brine**
- 1 whole chicken, cut up or 3-4 lbs chicken thighs and drumsticks, skin on
- Kosher salt to taste
- Course black pepper to taste

**Spicy Coating**
- 1/2 cup peanut oil for frying
- 1 Tablespoon cayenne pepper
- 1 Tablespoon light brown sugar
- 1 teaspoon Kosher salt
- 1 teaspoon coarse black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder

**Dredge**
- 2 cups all-purpose flour
- 1 Tablespoon Kosher salt
- 1 Tablespoon coarse black pepper

**The Dip**
- 1 cup whole milk
- 2 large eggs
- 1 Tablespoon Tabasco

**All Ingredients**
- 1 whole chicken, cut up or 3-4 lbs chicken thighs and drumsticks, skin on
- Kosher salt to taste
- Course black pepper to taste
- 1 cup whole milk
- 2 large eggs
- 1 Tablespoon Tabasco
- 2 cups all-purpose flour
- 1 Tablespoon Kosher salt
- 1 Tablespoon coarse black pepper
- 1/2 cup peanut oil for frying
- 1 Tablespoon cayenne pepper
- 1 Tablespoon light brown sugar
- 1 teaspoon Kosher salt
- 1 teaspoon coarse black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
 

Instructions

Step 1: Apply kosher salt and coarse black pepper to the chicken on both sides; set on a wire rack on top of a cookie sheet and refrigerate overnight or at least 3 hours.

Step 2: In a bowl, whisk together the milk, eggs, and hot sauce. In a separate bowl, whisk together the flour, salt, and pepper.

Step 3: Dip the chicken in the flour mixture, then dip it in the milk mixture, then in the flour mixture again, shaking off the excess. Place on a wire rack and let dry for about 15 minutes.

Step 4: Heat the oil in a cast-iron skillet to 325 °F. Only use enough oil to fill the pan halfway up. Set a wire rack on top of a rimmed baking sheet and set aside.

Step 5: Working in batches, fry chicken until crisp and until internal temperature reaches 165 °F. As you cook each batch of chicken, make sure the temperature of the oil stays at 325 °F. Remove the chicken and let it drain on the rack.

Step 6: Make the spicy coating. In a medium heatproof bowl, whisk the cayenne pepper, brown sugar, 1 teaspoon kosher salt, 1 teaspoon black pepper, paprika, garlic powder, and chili powder. Carefully ladle 1/2 cup of frying oil and mix well. Dip the cooked chicken into the coating mixture and serve over white bread slices, and garnish with pickles.

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