Chef John Lasater’s Hot Chicken

The recipe calls for 1 to 3 tbsp of cayenne pepper. Using 1 tbsp will make hot chicken, 2 tbsp will make very hot chicken and 3 tbsp will be over-the-top hot.

1 4 lb. chicken 1 tbsp kosher salt 2 tsp freshly ground black pepper 1 cup milk 2 large eggs 1 tbsp hot sauce, preferably

Louisiana style 2 cups all-purpose flour 1 tbsp sea salt

Vegetable oil for frying, about 10 cups ½ cup lard 1–3 tbsp ground cayenne pepper 1 tbsp brown sugar ½ tsp garlic powder ½ tsp paprika

MAKE CHICKEN

1. Separate chicken into thighs, drumsticks and breasts, and cut breasts in half (6 pieces total). In large bowl, combine kosher salt and 1 tsp black pepper. Add chicken pieces and toss to coat. Cover and chill for at least 8 hours and up to 1 day.

2. In large bowl, whisk milk with eggs and hot sauce. Set aside. In separate bowl, combine flour and 2 tsp of sea salt in separate bowl. Dip each chicken piece into flour mixture, shaking off excess. Dip in egg mixture, then in flour mixture again, shaking off excess.

3. Arrange wire rack on paper towel–lined, rimmed baking sheet. Heat oil and lard in 6- to 8-quart Dutch oven or heavy gauge pot to between 325°F and 340°F.

4. Working in batches to avoid crowding pan, fry chicken for about 15 minutes, turning occasionally, or until deep golden brown, and a thermometer inserted into deepest part reads 160°F. Smaller pieces may take less time. Remove to wire rack. Return oil to 325°F to 340°F and repeat with remaining chicken pieces.

5. Carefully ladle ½ cup of frying oil into large, heat-safe bowl. Whisk in cayenne, brown sugar, garlic powder and paprika along with remaining salt and pepper. Baste hot chicken with spiced oil and serve immediately.