Ingredients
For the Spice Rub/Dry Marinade:
2 pounds skin-on boneless chicken thighs and breasts (2 breasts and 4 thighs)
1 teaspoon Diamond Crystal kosher salt
1 teaspoon coarsely ground coarse black pepper
For the Dip:
1 cup buttermilk
3 large eggs
1 tablespoon Louisiana Crystal hot sauce
For the Dredge:
2 cups all-purpose flour
1 teaspoon granulated garlic
2 teaspoons Diamond Crystal kosher salt
Vegetable oil, for frying the chicken
For the Spicy Coating:
1/2 cup hot oil, ladled from the pot the chicken was fried in
2 tablespoons cayenne pepper
1 tablespoon packed dark brown sugar
3/4 teaspoon Diamond Crystal kosher salt
1 teaspoon coarsely ground black pepper
1/2 teaspoon paprika
1 teaspoon granulated garlic
For Serving:
6 Brioche buns
Shredded lettuce, sliced tomatoes and Hellmann’s mayonnaise and pickle slices or spears for serving
Instructions
Place the chicken pieces, salt and pepper in a bowl and toss to coat completely. Cover the bowl with plastic film and marinate tn the refrigerator overnight (up to 24 hours)
Add the buttermilk, eggs and hot sauce to a shallow pan and whisk to combine. In another shallow pan prepare the dredge by whisking the flour, granulated garlic and salt.
Start coating the chicken by dredging them in the seasoned flour. Next dip them in the buttermilk mixture, being sure to coat completely and allow excess to drip off. Then back in the dredge. Always be sure to shake off the extra dredge and dip after each step.
Pour the vegetable oil into a deep pot and heat until the oil reaches 325º F. Place a wire rack over a rimmed baking sheet and set aside next to your stove. Working in batches so as not to crowd the pot, carefully add the chicken to the hot oil. Fry until the coating is crisp and golden brown, about 12 to 18 minutes. Remove the chicken and place on the wire rack to allow the excess oil drain off.
While the chicken is draining prepare the spicy coating by ladling the frying oil into a medium sized bowl that is heat resistant. Into the oil, whisk in the cayenne, brown sugar, salt, black pepper, paprika and granulated garlic. Spoon the spice mixture over the hot fried chicken, being sure to coat both sides.
To serve, spread mayonnaise on both sides of the buns. Place the chicken on the bottom half of the bun and top with the lettuce and tomato. Serve hot with a side of pickles.
Notes
This recipe has been adapted from the Food Network recipe by Lee Brian Schrager and Adeena Sussman
- Prep Time: 15 minutes
- Marinating Time 12 - 24 hours:
- Cook Time: 30 minutes
- Category: Sandwich, Lunch, Dinner
- Method: Deep Frying
- Cuisine: Southern
