Ingredients
- For that dry brine:
- 1 whole chicken (about 3 pounds), washed, patted dry and reduce quarters
- Kosher salt and freshly ground pepper
- For that dip:
- 1 cup dairy
- 2 large eggs
- 1 tablespoon Louisiana-style hot sauce
- For that dredge:
- 2 cups all-purpose flour
- Ocean salt
- Vegetable oil, for frying
- For that spicy coating:
- 1/2 cup lard, melted and heated (or hot frying oil)
- 3 tablespoons red pepper cayenne
- 1 tablespoon packed light brown sugar
- Ocean salt and freshly ground pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic clove powder
- Pickle slices, for serving
Directions
Dry-brine the chicken: Inside a bowl, chuck the ball chicken pieces with 1 tablespoon kosher salt and 1 1/2 teaspoons pepper cover and refrigerate overnight or as much as 24 hrs.
Result in the dip and dredge. Inside a bowl, whisk together the milk, eggs and hot sauce. Inside a separate bowl, whisk together the flour and a pair of teaspoons ocean salt .
Dredge the chicken within the flour mixture, then dip within the milk mixture, then within the flour mixture again, trembling from the excess after each step.
Heat the vegetable oil inside a deep-fryer to 325 levels F. Set a wire rack on the top of the rimmed baking sheet and hang aside. Employed in batches, lower the chicken in to the fryer and fry until crisp. 15 to 17 minutes for breast quarters and 18 to twenty minutes for leg quarters. Take away the chicken and allow it to drain around the rack.
Result in the spicy coating: Carefully ladle the lard or frying oil right into a medium heatproof bowl and whisk within the red pepper cayenne. brown sugar. 3/4 teaspoon ocean salt, 1 teaspoon pepper, the paprika and garlic clove powder. Baste the spice mixture within the hot fried chicken and serve immediately garnish with pickles.
Photograph by Evan Sang
Recipe from Fried & True by Lee John Schrager with Adeena Sussman. (c) 2014 by Lee John Schrager. By Arrangement with Clarkson Potter/Publishers, a division of Random House, LLC for Food Network Magazine.
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