Spicy Crispy Southern Fried Chicken

Chicken Pieces Coated in Batter and Pan-Fried

Ingredients

3.5 to 4 lbs of chicken thighs and legs
(usually 12-15 pieces, depending on size of chicken)

For Brine:
3 cups buttermilk
1/2 cup Tobasco sauce
1/2 cup kosher salt
1 medium garlic head, peeled and mashed
2 tbsp granulated sugar
1 tbsp paprika
Optional: 2 tsp cayenne (to make extra spicy)

For Batter:
3 large eggs
1/3 cup water
1 cup hot red pepper sauce (e.g "Texas Pete" hot red pepper sauce)

For Coating:
4 cups flour
2 tbsp black pepper
2 teaspoons paprika
4 teaspoons cayenne
1 tsp cumin
1/2 tsp turmeric

Oil for frying: we suggest using peanut oil (they have a higher smoking point)

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Instructions

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In a large bowl, add in 3 cups buttermilk, 1/2 cup Tabasco sauce, 1/2 cup kosher salt, 1 head of garlic, mashed, 2 tbsp granulated sugar, 1 tbsp paprika, and 2 tsp cayenne (optional). Mix these together until uniform. Place 12 to 15 chicken pieces (about 3.5 to 4 lbs.) in the brining solution, and refrigerate for 2 to 3 hours. Remove chicken pieces from the buttermilk.

Split the coating ingredients into two 1 gallon-sized freezer bags (i.e. 2 cups flour, 1 tsp black pepper, 1 tsp paprika, 2 tsp cayenne, 1/2 tsp cumin, 1/4 tsp turmeric in each bag). Place half the
chicken pieces in 1 freezer bag and the other half of chicken
pieces in the other freezer bag. Shake the freezer bags until all pieces are evenly coated.

In a big bowl, add in 3 large eggs, 1/3 cup water, and 1 cup hot red pepper sauce (e.g. Texas Pete hot sauce). Mix these together until uniform. Working with 1 bag at a time, remove chicken pieces one at a time, shaking off excess flour. Put pieces in batter. Then return pieces to the bag of flour. Do the same with the second bag of flour.

After all pieces of chicken have been dipped in the egg / batter mixture and placed back in the freezer bags, shake the bags again to coat the chicken pieces a second time.

To fry, heat peanut oil (or corn oil) to 375 degrees in a skillet (or Dutch oven). Do not fill the pan more than half full with oil. Place five to six pieces of chicken, skin side down first, in the skillet and cook, uncovered for 8-10 minutes (depending on size of pieces, with big pieces cooking for longer). Turn chicken and cook, uncovered, for another 8-10 minutes. You can use a splatter-screen (some are odor-absorbent).

Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan, to let the excess oil drip down. Let them cool for a minimum of 5 minutes. Enjoy!

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