Recipe courtesy of Lee Brian Schrager and Adeena Sussman
Save Recipe Print
Total:
8 hr 45 min
Prep:
15 min
Inactive:
8 hr
Cook:
30 min
Yield:
4 servings
Level:
Intermediate
Total:
8 hr 45 min
Prep:
15 min
Inactive:
8 hr
Cook:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

For the dry brine:
For the dip:
For the dredge:
For the spicy coating:

Directions

Watch how to make this recipe.

Dry-brine the chicken: In a bowl, toss the chicken pieces with 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper; cover and refrigerate overnight or up to 24 hours.

Make the dip and dredge: In a bowl, whisk together the milk, eggs and hot sauce. In a separate bowl, whisk together the flour and 2 teaspoons sea salt.

Dredge the chicken in the flour mixture, then dip in the milk mixture, then in the flour mixture again, shaking off the excess after each step.

Heat the vegetable oil in a deep-fryer to 325 degrees F. Set a wire rack on top of a rimmed baking sheet and set aside. Working in batches, lower the chicken into the fryer and fry until crisp, 15 to 17 minutes for breast quarters and 18 to 20 minutes for leg quarters. Remove the chicken and let it drain on the rack.

Make the spicy coating: Carefully ladle the lard or frying oil into a medium heatproof bowl and whisk in the cayenne pepper, brown sugar, 3/4 teaspoon sea salt, 1 teaspoon black pepper, the paprika and garlic powder. Baste the spice mixture over the hot fried chicken and serve immediately; garnish with pickles.

Photograph by Evan Sung

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