Hot Fried Chicken Recipe

Brine / Marinade

In a large bowl, combine 3 cups buttermilk, 2 tbs hot sauce, 2 tsp kosher salt and 1 tsp black pepper. Add the chicken pieces, making sure they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight. This both seasons and tenderizes the chicken.

Prepare Dredge

In a wide shallow dish or bowl, whisk together 4 cups all-purpose flour, 1/2 cup cornstarch, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cayenne pepper, 1/2 tsp dried thyme, 1 tsp baking powder and 1 tsp sugar. Taste a pinch and adjust salt if desired (the marinade already seasons the meat).

Dredge the Chicken

Remove chicken from buttermilk one piece at a time, letting excess drip back into the bowl. Dredge thoroughly in the seasoned flour mixture, pressing the coating onto the skin and into crevices. For an extra-crispy double coating: after the first dredge, return the piece to the buttermilk briefly (10–20 seconds) then dredge a second time. Place coated pieces on a wire rack and let rest 15–20 minutes to set the crust.

Heat the Oil

Pour vegetable oil into a large heavy skillet or Dutch oven to a depth of about 1 1/2 inches (roughly 1 to 1.5 cups depending on pan). Heat oil over medium heat until a thermometer reads 325–350°F (163–177°C). If you don't have a thermometer, test with a small pinch of the flour mixture; it should sizzle steadily but not burn immediately.

Fry the Chicken

Working in batches (do not crowd), carefully add chicken pieces skin-side down. Maintain oil temperature between 325–350°F. Fry thighs and drumsticks 12–15 minutes, turning once halfway, until golden brown and an instant-read thermometer inserted into the thickest part (not touching bone) reads 165–175°F. Thicker pieces may take up to 18 minutes. Adjust heat as needed so the crust browns slowly and cooks through.

Drain and Season

Transfer fried chicken to a wire rack set over a sheet pan to drain and keep crisp. Immediately sprinkle with the extra 1 tsp kosher salt (or to taste). If using, brush with 2 tbs melted butter for shine and flavor. Keep warm in a 200°F oven while finishing remaining batches.

Optional Hot Finish

If you want a spicy-sweet finish, gently warm 1/4 cup hot honey with 1/4 tsp smoked paprika in a small saucepan and brush lightly over chicken just before serving, or serve on the side for dipping.

Preheat oven to 425°F (220°C). Lightly flour a work surface with a dusting of White Lily flour. In a large bowl, combine 3 cups White Lily self-rising flour. Add the 6 tbs very cold butter (and 2 tbs shortening if using). Using a pastry cutter or your fingertips, quickly cut the fats into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Make Dough: Make a well in the flour and pour in 1 cup cold buttermilk. Using a fork, fold the mixture until it just comes together — do not overwork. If the dough is too dry, add 1 to 2 tbs more buttermilk. Turn the dough onto a lightly floured surface and gently pat it into a rectangle about 1-inch thick.

Layer and Cut: Fold the dough over itself 2–3 times to create layers, then pat to 1-inch thickness again. Using a 2.5-inch biscuit cutter (or a floured glass), press straight down without twisting to cut biscuits. Re-roll scraps once and cut remaining biscuits.

Bake: Place biscuits close together on a baking sheet or cast-iron skillet for taller layers. Brush tops with 2 tbs melted butter. Bake 12–15 minutes until risen and golden brown on top. Remove and brush again with melted butter. Serve warm.

Bring 4 cups water and 1 tsp salt to a boil in a medium saucepan.

Slowly whisk in 1 cup grits to prevent lumps. Reduce heat to low and simmer, stirring frequently. Cooking time depends on grits: quick-cooking grits take 5–10 minutes, stone-ground can take 25–40 minutes. Cook until tender and thickened.

Finish: Stir in 2 tbs butter and 1/2 cup milk or cream for creaminess. Optionally fold in 1/2 cup grated cheddar until melted for cheesy grits. Adjust seasoning with additional salt to taste. Keep warm until serving.