NASHVILLE HOT CHICKEN

INGREDIENTS

For the brine:
3 cups buttermilk

¾ cup cayenne

9 tbsp. granulated garlic

9 tbsp. paprika

6 tbsp. onion powder

3 tbsp. sugar

1 (2½–3-lb.) chicken, cut into 8 pieces, or 3 lb. chicken wings

Kosher salt and freshly ground black pepper, to taste

For the dip:

1 cup whole milk

2 large eggs

1 tablespoon Louisiana-style hot sauce

For the dredge:

2 cups all-purpose flour

Sea salt

Vegetable oil, for frying

For the spicy coating:

1/2 cup lard, melted and heated 

3 tablespoons cayenne pepper

1 tablespoon packed light brown sugar

Sea salt and freshly ground black pepper

1/2 teaspoon paprika

1/2 teaspoon garlic powder

Pickle slices, for serving

INSTRUCTIONS

Combine buttermilk, ¼ cup cayenne, 3 tbsp. each granulated garlic and paprika, 2 tbsp. onion powder, and 1 tbsp. sugar in a bowl; whisk until smooth. Add chicken and toss to coat; cover and chill at least 4 hours or up to overnight.

The next day, drain chicken, rinse, and pat dry; season with salt and pepper. 

Make the dip and dredge: In a bowl, whisk together the milk, eggs and hot sauce. In a separate bowl, whisk together the flour and 2 teaspoons sea salt.

Dredge the chicken in the flour mixture, then dip in the milk mixture, then in the flour mixture again, shaking off the excess after each step.

Heat the vegetable oil in a deep-fryer to 325 degrees F. Set a wire rack on top of a rimmed baking sheet and set aside. Working in batches, lower the chicken into the fryer and fry until crisp, 15 to 17 minutes for breast quarters and 18 to 20 minutes for leg quarters. Remove the chicken and let it drain on the rack.

Make the spicy coating: Carefully ladle the lard into a medium heatproof bowl and whisk in the cayenne pepper, brown sugar, 3/4 teaspoon sea salt, 1 teaspoon black pepper, the paprika and garlic powder. Baste the spice mixture over the hot fried chicken and serve immediately; garnish with pickles.