Place the chicken in a 1-gallon re-sealable plastic food storage bag. In a medium bowl, combine the lemon juice, water, kosher salt, Bloody Mary Mix, and pepper vodka. Mix well to combine and pour over the chicken in the bag. Seal the bag and refrigerate for at least 2 and up to 4 hours, turning the bag occasionally to ensure even marinating.

Preheat the oven to 200 degrees F.

Set a large, 6-quart cast iron Dutch oven over medium-high heat with 3-quarts of vegetable oil. Heat the oil to 350 degrees F using a frying thermometer to gauge the temperature of the oil. Remove the chicken from the refrigerator, drain through a colander, and set aside until ready to fry.

Place both flours in a 1-gallon re-sealable plastic food storage bag and place the chicken, 8 pieces at a time, in the flour and shake to coat. Lay the coated chicken on a wire rack set over a sheet pan to rest for 10 minutes before frying. Continue with the remaining chicken pieces until all of the chicken has been coated. Fry the chicken in batches of 12 pieces. The temperature of the oil should drop to around 300 degrees F. The chicken should fry at 300 degrees F until they are golden brown and begin to float, 7 to 9 minutes. Place the fried chicken on a paper-lined sheet pan and place in the oven to keep warm as you fry the rest of the chicken. Be sure to allow the oil to return to 350 degrees F or so before adding more chicken to the hot oil. Serve hot with Thai-Inspired Chili Dipping Sauce.

3 cups tomato juice

1/4 cup plus 2 tablespoons fresh lime juice

1/4 cup fresh lemon juice

1 tablespoon finely chopped fresh horseradish (or 1 tablespoon prepared horseradish)

2 tablespoons finely grated fresh ginger

2 teaspoons minced garlic

1 tablespoon Worcestershire sauce, or to taste

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

11/2 cups pepper vodka, recipe follows

Pickled okra, for garnish

Celery stalks, for garnish

In a blender, combine the tomato juice, lime juice, lemon juice, horseradish, ginger and garlic and blend until smooth. Season the mixture, to taste, with the Worcestershire sauce, salt and pepper. Store the mixture in a non-reactive container. Refrigerate the mixture for at least 6 hours and up to 3 days before serving.

Fill 6 large (16-ounces) tumblers with ice, divide the tomato juice mix among the glasses, and divide the vodka evenly among the glasses. Garnish with the pickled okra and celery stalks and serve.

2 cups vodka

4 dried chili peppers

Combine the vodka and peppers in a glass jar with a lid and cover tightly. Let sit for 12 to 24 hours, strain and discard peppers, and serve.

Yield: 2 cups

3/4 cup fresh lime juice

6 tablespoons hot chili sauce (recommended: Srirachi)

3 1/2 tablespoons granulated sugar

2 tablespoons Thai fish sauce

1 tablespoon freshly chopped cilantro leaves

1 tablespoon lime zest

2 teaspoons tamarind paste

2 teaspoons minced garlic

1 1/2 teaspoons finely grated fresh ginger

In a medium bowl, combine all of the ingredients and whisk until the sugar is dissolved and the sauce is well blended. Set aside at room temperature until ready to use.