Chicken brined in buttermilk and hot sauce, then dredged in a spicy egg wash and a spicy flour mixture and fried to perfection.
- 1 3-5 lb whole chicken (cut into 8 pieces)
- quart * 1 Quart Buttermilk
- 1 tablespoon poultry seasoning (I use Brass Cuisine’s Chicken Seasoning)
- 1/2 cup Texas Pete Hot Sauce
- oil for frying
- 2 1/2 cups all-purpose flour
- 1 cup cornstarch
- 1 teaspoon baking soda
- 1 tablespoon paprika
- 1 tablespoon cayenne pepper
- 2 tablespoons Texas Pete Dust Seasoning
- 1/2 tablespoon turmeric
- 1/2 tablespoon ground mustard
- 1/2 tablespoon poultry seasoning
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup Texas Pete Original Hot Sauce
- 1 teaspoon poultry seasoning
- Place your chicken pieces in a large bowl and season with poultry seasoning.
- Pour in the Texas Pete, followed by enough buttermilk to cover. Stir to combine and refrigerate for at least an hour, but no more than 12.
- Remove chicken from fridge and drain off brine. Arrange chicken pieces on a wire rack over a baking sheet and use paper towels or a clean kitchen towel to pat the skin dry on both sides. Tent loosely with foil and place back in the fridge for at least an hour.
- Make your seasoned flour by whisking together those ingredients in a large bowl. Make your egg wash in a separate bowl.
- Lightly coat in flour, then dip in egg wash. Let the excess drip off before returning back to flour. Cover with flour and press into the skin to adhere.
- After all the chicken is coated, set aside to rest for about 1/2 an hour.
- Pour oil into a deep dutch oven, until it comes up the sides just less than halfway. Preheat over medium-high to 360℉.
- When the oil is ready, add your chicken in a single layer, only a few pieces at a time. Monitor the oil temperature: it should stay at around 315℉ while frying.
- When the chicken has begun to brown, turn it over, and allow to continue cooking. A rough estimate for how long it will take to fry is about 15-20 minutes for each batch, but it varies greatly.
- When the chicken has reached just over 160℉ internally, remove to a clean wire rack over a baking sheet to drain. Keep warm in a 200℉ oven until ready to serve.
- Drizzle with warm honey, if you’re into that kinda thing.
- Category: Main Course