← Nouns Cooking · American

Ingredients

• 1.6 kg bone-in chicken thighs and drumsticks
• 1 tbsp salt, divided
• 1½ tsp Black pepper
• 480 ml Buttermilk
• 2 Eggs
• 1½ tbsp vinegary hot sauce, such as Tabasco
• 375 g plain flour, for dredging
• 1.5 l vegetable oil, for deep-frying
• 4 tbsp Cayenne pepper
• 2 tbsp Brown sugar
• 1 tsp Chilli powder
• 1 tsp Garlic powder
• 1 tsp Paprika
• 4 slices soft white bread, to serve
• 2 Dill pickles, sliced, to serve

Method

1. Season the chicken with 2 tsp of the salt and the pepper. Whisk the buttermilk, eggs and hot sauce in a large bowl, add the chicken and turn to coat. Cover and chill for at least 4 hours or overnight.
2. Mix the flour with the remaining salt in a wide dish. Lift each piece from the marinade, let the excess drip off and press it into the flour on all sides. Rest on a rack for 10 min while the oil heats.
3. Heat the oil in a large, heavy pot to 160°C (325°F), no more than half full. Fry the chicken in batches for 12–15 min, turning now and then, until deep golden and 75°C (165°F) in the thickest part.
4. Drain the chicken on a rack set over a tray and keep it warm in a low oven while you fry the rest.
5. Mix the cayenne, sugar, chilli powder, garlic powder and paprika in a heatproof bowl. Very carefully ladle in 120 ml of the hot frying oil and stir into a glossy red paste.
6. Brush the spicy oil all over the hot chicken. Serve each piece on a slice of white bread to catch the drips, topped with pickles.

Tips

• Use 2 tbsp cayenne for “medium” heat; the full amount is properly hot.
• Wear an apron and keep children away from the pot: hot oil and chilli fumes are no joke.

Sources

Written in our own words after cross-checking these recipes:

The Daily Meal Saveur