Hattie B's Hot Chicken

What you need:

For the dry brine:

    • 2 lb. chicken breasts (you can do thighs, legs, etc. too, but we prefer breasts)
    • 1 Tbsp. salt
    • 1 1/2 tsp. ground black pepper

For the dip:

    • 1 cup whole milk
    • 2 large eggs, gently beaten
    • 1 Tbsp. hot sauce

For the dredge:

    • 2 cups all-purpose flour
    • 2 tsp. sea salt
    • Vegetable oil, for frying

For the spicy coating:

    • 1/2 cup hot frying oil
    • 3 Tbsp. cayenne
    • 1 Tbsp. brown sugar
    • Sea salt and ground black pepper
    • 1/2 tsp. paprika
    • 1/2 tsp. garlic powder
    • Pickle slices, for serving

Directions:

    1. Toss chicken with salt and pepper in a bowl. Cover and refrigerate. I did mine for a few hours, but for best results, dry brine overnight.
    2. Mix together the dip ingredients in a bowl.
    3. Mix together the dredge ingredients in a separate bowl.
    4. Take your chicken breasts/pieces and dredge through the flour mixture. Then dip in the milk mixture and back into the flour mixture.
    5. Set a wire rack on a rimmed baking sheet lined with aluminum foil (for easy clean up).
    6. Fry in vegetable oil in a deep fryer set to 325*. Fry until cooked through and crispy. For breast pieces, it should take around 15 minutes or so.
    7. Remove pieces to wire rack.
    8. In a heatproof bowl, ladle 1/2 cup frying oil and spices for the coating (not the pickles, obviously). Baste hot chicken and serve topped with pickle slices.

Recipe from Food Network Magazine, June 2014 edition