Hot Chicken With A Spice Level That’s Guaranteed To Make You Blush. Recipe

Trim any excess fat from the thighs, leaving skin intact. Pat dry with paper towels.

In a large bowl or container, whisk together buttermilk, 2 tbs kosher salt, 1 tsp sugar, 1 tsp garlic powder, and 1 tsp black pepper until combined.

Submerge the chicken thighs in the buttermilk mixture. Cover and refrigerate for at least 4 hours and up to overnight (8–12 hours) to tenderize and flavor the meat.

Remove chicken from the refrigerator about 30 minutes before frying to come closer to room temperature. Prepare a wire rack set over a baking sheet for resting the fried pieces.

Dry Mix

In a large shallow bowl or rimmed baking sheet, combine 2 cups all-purpose flour, 1 tbs cornstarch, 2 tsp sweet paprika, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp cayenne, 1.5 tsp kosher salt, and 1 tsp black pepper. Whisk to evenly distribute spices.

Wet Dip

In a separate bowl, whisk together 2 eggs and 1 tbs cold water until smooth.

Working one piece at a time: shake off excess buttermilk from a thigh, dip it into the egg wash, then press firmly into the flour mixture, coating thoroughly. For a thicker crust, repeat: dip again in egg and dredge once more in flour. Place each coated piece on the rack while you heat the oil.

Pour 1.5 cups vegetable oil into a heavy Dutch oven or deep skillet to a depth of about 1 to 1.5 inches. Heat to 350°F (175°C). If you don't have a thermometer, oil should shimmer and a small pinch of flour will sizzle and brown gently within 10–15 seconds.

Fry chicken in batches to avoid crowding (2–3 pieces per batch depending on pan size). Carefully add pieces skin-side down; fry for 6–8 minutes, then flip and fry another 6–8 minutes, or until an instant-read thermometer inserted at the thickest part (not touching bone) reads 165–170°F (74–77°C) and crust is deep golden-brown. Adjust heat as needed to maintain oil at ~325–350°F.

Transfer fried pieces to the wire rack. Keep warm in a 200°F (95°C) oven if necessary while you finish remaining batches.

While the chicken fries (or up to 10 minutes before serving), combine 1 cup neutral oil, 3 tbs unsalted butter, and 2 tbs lard (if using) in a small saucepan over medium-low heat. Warm gently until butter melts and mixture is shimmering but not smoking.

Stir in 2 tbs hot paprika, 2 tbs cayenne pepper, 1 tbs chili powder, 1 tsp brown sugar, 1 tsp garlic powder, 1 tsp smoked paprika (if using), 2 tsp apple cider vinegar, and 1 tsp kosher salt. Let the spice mixture gently simmer for 1–2 minutes to bloom the spices, then remove from heat. Taste cautiously (it's hot) and adjust cayenne to desired heat — add more for an extra blush.

Using a spoon or small ladle, generously baste each fried chicken piece with the spicy oil—coat the skin thoroughly so it soaks into the crust. For maximum heat and shine, double-baste: baste once, let the chicken rest 1 minute, then baste again. Place basted pieces back on the rack for 1–2 minutes so excess oil drains and flavors set.

Toast bread slices briefly in the oven or in a pan until lightly browned. Place 1 slice of toast on each serving plate (two slices per plate if serving family-style).

Place a piece of hot chicken on the toast, top with dill pickle slices (2 per piece), and serve with lemon wedges on the side. The bread soaks up some of the spicy oil and pickle provides a bright contrast.

Serve immediately while hot and crispy. Provide extra spicy oil in a small ramekin at the table for those who want to up the heat.