- Level: Intermediate
- Total: 25 hr (includes overnight marinating)
- Active: 40 min
- Yield: 3 to 4 servings
Ingredients
Chicken:
2 to 3 cups buttermilk
1 chicken cut into 8 pieces
Peanut oil, for frying
2 to 3 cups store-bought seasoned flour
Sauce:
3 cups canola oil
3 cups bacon fat, strained and melted
1 cup 40K cayenne powder
1 cup 90K cayenne powder
1/2 cup brown sugar
1 cup pickle juice
3 tablespoons paprika
3 tablespoons garlic powder
3 tablespoons chili powder
Directions
Special equipment:
a deep-frying thermometer- For the chicken: Pour enough buttermilk over the chicken pieces to cover them and place in refrigerator at least 24 hours.
- Preheat a Dutch oven filled three-quarters of the way with peanut oil to 275 degrees F.
- Drain chicken in a colander, then coat chicken in enough seasoned flour to coat.
- Gently drop chicken into oil and cook until internal temperature reaches 165 degrees F, roughly 18 minutes. Set aside.
- For the sauce: Meanwhile, combine the canola oil, bacon fat, cayenne powders, sugar, pickle juice, paprika, garlic powder and chili powder together in a bowl and whisk until smooth. Gently pour 1 cup of the mixture over fried chicken and toss in a bowl, making sure to completely coat chicken (watch your eyes, this stuff is no joke!). (Save remaining sauce for another use.)
- Remove from bowl and enjoy!
