- 2
Ingredients
- 3 cups buttermilk
- 3/4 cup cayenne
- 9 tbsp. granulated garlic
- 9 tbsp. paprika
- 6 tbsp. onion powder
- 3 tbsp. sugar
- 1 (2 1/2–3-lb.) chicken, cut into 8 pieces, or 3 lb. chicken wings
- Kosher salt and freshly ground black pepper, to taste
- Canola oil, for frying
- 2 cups self-rising flour
- 6 tbsp. unsalted butter, melted
- Sliced white sandwich bread and dill pickle chips, for serving
Preparation
Step 1
1. Combine buttermilk, ¼ cup cayenne, 3 tbsp. each granulated garlic and paprika, 2 tbsp. onion powder, and 1 tbsp. sugar in a bowl; whisk until smooth. Add chicken and toss to coat; cover and chill at least 4 hours or up to overnight.
2. The next day, drain chicken, rinse, and pat dry; season with salt and pepper. Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 300°. Stir remaining cayenne, granulated garlic, paprika, onion powder, and sugar in a bowl; transfer half to another bowl and whisk in flour. Working in batches, dredge chicken in flour mixture; fry, flipping once, until golden and almost cooked through, 6–7 minutes, or until an instant-read thermometer inserted into the thickest part of a thigh reads 150°. Transfer chicken to paper towels.
3. Increase oil temperature to 350°. Stir remaining cayenne mixture and melted butter in a bowl; set paste aside. Dredge chicken once more in flour mixture and fry until cooked through, 2–3 minutes more; drain briefly on paper towels and brush with reserved paste. Serve with bread and pickles.