Ingredients
Single portion- 500 g Bone-in chicken pieces
- 1 cup Buttermilk
- 2 tbsp Hot sauce
- 1 1/2 cups All-purpose flour
- 1 tsp Kosher salt
- 1 tsp Paprika
- 1 tsp Garlic powder
- 1–2 tbsp (to taste) Cayenne pepper
- 1 tbsp Brown sugar
- enough for deep frying Neutral oil (frying)
- for serving White bread & pickle chips
Instructions
- Step 1: Marinate chicken in buttermilk and hot sauce 4–24 hours.
- Step 2: Heat oil to 325°F (165°C). Mix flour with 1/2 tsp extra salt. Dredge chicken; rest 10 minutes.
- Step 3: Fry 12–15 minutes (thighs) or 8–10 minutes (wings) until deep golden and 165°F (74°C) at the bone. Drain on a rack.
- Step 4: Carefully whisk 1/2 cup hot frying oil with cayenne, paprika, garlic powder, brown sugar, and a pinch of salt to make the 'hot' paste. Brush over fried chicken.
- Step 5: Serve on white bread with pickle chips.