Lucky Bird Recipe

In a large bowl or container, whisk together 4 cups buttermilk, 2 tablespoons kosher salt, 1 tablespoon sugar, 1 teaspoon garlic powder and 1 tablespoon hot sauce (if using).

Trim any excess fat and pat chicken pieces dry with paper towels. Submerge chicken in the buttermilk mixture, cover, and refrigerate for at least 4 hours and up to 24 hours. Longer brine yields juicier, more flavorful chicken.

In a large shallow bowl or Dutch oven, combine 3 cups all-purpose flour and 1/2 cup cornstarch. Add 2 teaspoons smoked paprika, 1 teaspoon sweet paprika, 1 1/2 teaspoons cayenne pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1 teaspoon black pepper and 2 teaspoons kosher salt. Whisk thoroughly so spices are evenly distributed.

Set the bowl near your work station for dredging. Line a baking sheet with a wire rack to hold dredged pieces before frying; this helps the crust set.

In a medium bowl, whisk together 1/2 cup flour, 2 large eggs, 1/2 cup whole milk and 3/4 cup hot sauce until smooth. This thick, spicy batter helps the dry mix adhere and creates a craggy crust.

For the finishing Nashville hot glaze: melt 4 tablespoons unsalted butter in a small saucepan over low heat. Stir in 3/4 cup hot sauce, 1 tablespoon honey, 1 tablespoon light brown sugar, 1/2 teaspoon cayenne pepper, 1/2 teaspoon smoked paprika, 1 teaspoon apple cider vinegar and 1/2 teaspoon kosher salt. Keep warm over lowest heat or transfer to a small bowl; whisk occasionally.

Pour 2 cups oil into a deep 10–12 inch heavy skillet or Dutch oven (enough to come about 1 to 1.5 inches up the side). Attach a deep-fry thermometer. Heat oil over medium heat until it reaches 325°F (163°C) for the initial cook.

Remove chicken from brine, letting excess drip off. Working one piece at a time, dredge in the dry flour mixture, then dip into the wet batter, letting excess drip, then return to the dry flour and press to adhere a generous coating. Place dredged pieces on the rack. For extra crispness, let coated pieces rest 10–15 minutes so the crust adheres.

When oil is at 325°F (163°C), carefully add chicken pieces in a single layer, skin-side down when applicable; do not overcrowd the pan—cook in batches. Maintain oil temperature between 300–325°F (150–163°C) while cooking. Fry bone-in thighs and drumsticks about 12–14 minutes, breasts 14–18 minutes depending on size, turning once halfway through, until internal temperature reaches 165°F (74°C).

If the crust darkens too quickly, reduce heat slightly. Use a thermometer to check doneness. Transfer cooked pieces to a wire rack set over a baking sheet and let rest 5 minutes before glazing.

Bring the prepared glaze (butter + hot sauce mixture) back to very low heat to ensure it's pourable. Using a brush or spoon, generously coat each fried chicken piece with the hot sauce glaze. For more heat, spoon extra glaze over each piece; for milder flavor, brush lightly.

To serve Nashville-style: place a slice of white bread or a halved brioche bun on a plate, top with a glazed piece of chicken, and finish with several pickle slices. Sprinkle chopped fresh parsley over the chicken if desired.

Serve immediately while hot and crunchy. Leftover glazed chicken can be reheated in a 375°F (190°C) oven on a rack for 8–10 minutes to refresh the crust.