Hot Chicken Recipe

In a large bowl, combine 4 cups water, 2 tbs kosher salt and 1 tbs sugar. Stir until dissolved.

Add 2 crushed garlic cloves and 1 tsp black peppercorns. Submerge the chicken pieces in the brine, cover and refrigerate for 1 hour (up to 4 hours).

After brining, remove chicken and pat dry very well with paper towels.

Place the dried chicken pieces in a bowl. Pour 2 cups buttermilk and 2 tbs hot sauce over the chicken to coat. Cover and refrigerate for at least 1 hour (up to overnight). This tenderizes and flavors the meat.

When ready to fry, remove chicken from buttermilk and let excess drip off into the bowl; reserve the buttermilk for dipping.

In a shallow bowl or wide dish, whisk together 2 cups all-purpose flour and 0.25 cups cornstarch.

Add 1 tbs paprika, 2 tsp garlic powder, 1 tsp onion powder, 2 tsp cayenne pepper, 1 tsp smoked paprika, 1.5 tsp salt and 1 tsp ground black pepper. Mix thoroughly so the spice mix is even.

Double-Dredge (for extra-crispy)

Working one piece at a time: dredge a piece of buttermilk-coated chicken in the flour mixture, pressing firmly so the coating adheres. Shake off excess, then dip briefly back into the reserved buttermilk and dredge again in the flour mixture for a double crust. Place on a wire rack while you repeat with remaining pieces.

Pour 1.5 cups oil into a deep skillet or Dutch oven so it comes about 1.5 inches up the side. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle steadily.

Fry chicken in batches without crowding. Cook for 12–15 minutes per batch, turning once, until the crust is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed to keep oil between 325–350°F.

Transfer cooked pieces to a wire rack set over a baking sheet to drain and stay crisp. Tent loosely with foil and keep warm in a 200°F oven if needed while finishing remaining chicken.

In a small saucepan over low heat, melt 0.5 cups unsalted butter gently — do not brown. Add 1.5 tsp cayenne, 1 tsp chili powder, 0.5 tsp smoked paprika, 2 tbs hot sauce, 1 tsp honey, 1 tsp apple cider vinegar and 0.25 tsp salt. Whisk until combined and warm, tasting carefully and adjusting cayenne or hot sauce to reach desired heat.

Brush or spoon the warm spicy butter evenly over the fried chicken pieces. For an extra-hot version, dip the chicken briefly into the sauce; for milder, just brush a thin layer.

Place a piece of fried hot chicken on sliced white bread or a bun. Top with sliced pickles. Serve immediately while hot and crispy.

Serve extra hot butter sauce on the side for dipping and a cold beer or milk to help with the heat if desired.