Monday, 19 May 2008

Spicy Hot Chicken

10 pieces (breasts halved) of
   chicken
1 tablespoon freshly ground
   black pepper
2 tablespoons plus 4 teaspoons
   sea salt
3 large eggs
1-1/2 cups buttermilk or whole
   milk
2 tablespoons vinegar-based
   hot sauce
4 cups all-purpose flour
Vegetable oil (for frying; about
   4 cups)
3 tablespoons cayenne pepper
2 tablespoons dark brown sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika

  • Toss chicken with black pepper and 2 tablespoon salt in a large bowl. Cover and chill at least 3 hours or overnight.
  • Whisk eggs, buttermilk, and hot sauce in a large bowl. 
  • Whisk flour and remaining 4 teaspoons salt in another large bowl.
  • Pour in oil to measure 2".  Heat over medium-high heat until thermometer registers 325°. 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.
  • Working in batches and returning oil to 325° between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160° for white meat and 165° for dark, 15-18 minutes. 
  • Transfer to a clean 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; carefully whisk in 1 cup of the frying oil. 
  • Brush fried chicken with spicy oil.