Nashville- Style Hot Chicken

SERVES 6–8

Whole Chicken 2 x 4 lb, each cut into 10 pieces (breasts halved) Freshly Ground Black Pepper 1 Tbs Kosher Salt 2 Tbs plus 4 tsp Eggs 4 large Buttermilk 2 cups Tabasco Sauce 2 Tbs Flour 4 cups Vegetable Oil about 10 cups Cayenne Pepper 6 Tbs Dark Brown Sugar 2 Tbs Powder 1 tsp Garlic Powder 1 tsp Paprika 1 tsp White Bread or Pancakes and Sliced Pickles for serving

1 TOSS chicken with black pepper and 2 Tbs of the salt in a large bowl. Cover and chill at least 3 hours.

2 WHISK eggs, buttermilk and hot sauce in a large bowl. Whisk flour and remaining 4 tsp salt in another large bowl.

3 PAT chicken dry. Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.

4 IN a Dutch oven pour in oil to measure 2". Heat over medium-high heat until a deep fry thermometer registers 325°F.

5 WORKING in 4 batches (and be sure to return oil to 325°F between batches), fry chicken, turning it occasionally until the skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160°F for white meat and 165°F for dark, 15–18 minutes. Transfer to a wire rack set inside a baking sheet. Let oil cool slightly.

6 WHISK cayenne, brown sugar, chili powder, garlic powder and paprika in a medium bowl; slowly and carefully whisk in 1 cup frying oil. Brush fried chicken with spicy oil. Serve with pickles and white bread.

7 CHICKEN can be seasoned 1 day ahead and kept refrigerated until you’re ready to cook.