Hot Chicken

(from castro15’s recipe box)

Categories: Chicken

Ingredients

  • 3 lbs. skin-on, bone-in chicken parts
  • Kosher salt and black pepper
  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp garlic powder
  • 1/3 cup plus 1/2 cup whole milk
  • 2 large eggs
  • 1 tbsp hot sauce
  • 1/2 cup vegetable oil, plus more for frying
  • 12 tbsp unsalted butter, cut into pieces
  • 3 tbsp cayenne pepper
  • 2 tbsp packed dark brown sugar

Directions

  1. Season the chicken generously with salt and pepper. Place on a baking sheet, cover loosely with plastic wrap and refrigerate at least 2 hours and up to 1 day to infuse the flavor.

  2. Whisk the flour, baking powder, 1 tsp garlic powder, 1 tbsp salt and 1 1/2 tsp pepper in a large bowl. Drizzle in 1/3 cup milk and whisk to form small shaggy clumps. Whisk the remaining 1/2 cup milk, the eggs and hot sauce in another large bowl. Coat each piece of chicken in the flour mixture, then dip in the egg mixture, letting the excess drip off. Return the chicken to the flour mixture and turn until well coated. Transfer to a rack set on a baking sheet and let sit, uncovered, to set the coating, 15 minutes.

  3. Meanwhile, fill a large Dutch oven or other heavy pot with 2-3 inches of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 350. Carefully add 4-5 pieces chicken to the hot oil. The oil temp will drop; adjust the heat as needed to maintain a temp between 300 and 325. Fry the chicken until golden brown and cooked through, 10-14 minutes. Remove with tongs and transfer to a clean rack set on a baking sheet; sprinkle with salt. Let the oil temp return to 350 before frying the remaining chicken.

  4. While the last batch of chicken fries, heat 1/2 cup vegetable oil, the butter, cayenne, brown sugar, remaining 2 tsp garlic powder and 1/2 tsp salt in a medium saucepan over medium heat. Cook, stirring frequently, until the butter is melted, 2-3 minutes. Dip the fried chicken one piece at a time in the spicy butter, turning with tongs to coat completely; return to the rack. For spicier chicken, top with more of the spicy butter.

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