Hot Chicken Recipe

Pat chicken thighs dry with paper towels. In a large bowl or resealable bag, whisk buttermilk with kosher salt, sugar, garlic powder and black pepper until salt dissolves. Add chicken, making sure pieces are submerged. Cover or seal and refrigerate 4–8 hours (minimum 2 hours if short on time). This tenderizes and seasons the meat.

When ready to fry, remove chicken from refrigerator and let sit 20–30 minutes at room temperature while you prepare coating and oil. Reserve about 1/4 cup of the buttermilk mixture to mix with eggs for the batter.

Dry Mix

In a shallow bowl or rimmed sheet pan, whisk together flour, cornstarch, paprika, cayenne, onion powder, garlic powder, salt, black pepper and baking powder until evenly combined.

Wet Mix

In another bowl, whisk the eggs with the reserved 1/4 cup buttermilk and 2 tablespoons hot sauce until smooth.

Working with one piece at a time: remove a thigh from the buttermilk, let excess drip off, dip into the wet egg mixture to fully coat, then dredge thoroughly in the dry flour mixture, pressing the flour onto the surface so a thick crust forms. For extra-crispy results, double-dip: after the first dredge, dip again briefly into the egg mixture and a second time into the flour. Place coated pieces on a wire rack set over a baking sheet while you heat the oil.

Pour oil into a large, heavy-bottomed pot or deep fryer to a depth of about 3–4 inches (leaving at least 3 inches from the top). Heat oil to 350°F (175°C). Use a thermometer — maintaining correct temperature is important for even cooking and crisp crust.

Fry the chicken in batches (do not overcrowd) skin-side down first. Fry thighs 10–12 minutes per batch, turning once halfway so both sides brown evenly, until crust is deep golden and internal temperature reaches 165°F (74°C). Adjust heat to keep oil between 325–350°F (163–175°C). Transfer cooked pieces to a wire rack set over a baking sheet and rest 5 minutes while finishing sauce is prepared.

While the first batch fries (or while chicken rests), make the hot finishing sauce: melt butter in a small saucepan over low heat. Whisk in cayenne pepper, paprika, brown sugar, garlic powder, apple cider vinegar, Worcestershire sauce and salt. Warm just until combined and fragrant; do not boil. Taste carefully and adjust heat by adding more cayenne or more butter to mellow.

Place fried chicken on a clean sheet or tray. Using a pastry brush or spoon, generously brush each piece of hot chicken with the finishing sauce so it soaks into the crust. For extra heat, spoon or brush additional sauce on the underside as well. Let the sauced chicken rest 2–3 minutes so sauce adheres.

Place a slice of white bread on each serving plate. Set a sauced chicken thigh on the bread. Top with 2 pickle slices and serve immediately with extra hot sauce on the side. The bread soaks up some of the spicy oil and is traditional accompaniment.