Andrew's Hot Chicken Recipe

Brine/Marinate

Pat chicken thighs dry with paper towels. In a large bowl, whisk together 3 cups buttermilk and 3 tbs hot sauce. Submerge the chicken in the buttermilk mixture, cover, and refrigerate at least 4 hours or up to overnight to tenderize and infuse heat.

Prep Dry Mix

About 30 minutes before frying, whisk together 3 cups all-purpose flour, 1/2 cup cornstarch, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 2 tsp sweet paprika in a wide shallow bowl or rimmed baking sheet.

Dredge

Working one piece at a time, remove a thigh from the marinade, letting excess drip off, then press firmly into the flour mixture until thoroughly coated. For extra-crispy crust, double-dredge: after first coating, briefly dip back into a little leftover buttermilk (or beaten egg if desired) then press into flour again. Place dredged pieces on a rack and let rest 15 minutes to set the crust.

Heat Oil

In a large heavy skillet or Dutch oven, add 2 cups vegetable oil + 1.5 cups neutral oil (total amount should give a ~1 to 1.5 inch deep oil level depending on pan). Heat over medium-high until oil reaches 325–350°F (160–175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle steadily but not burn.

Fry

Fry chicken in batches so pieces don't touch, maintaining oil temperature between 325–350°F (160–175°C). Fry bone-in thighs about 12–16 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C). Adjust heat as needed. Transfer to a wire rack set over a baking sheet to drain and rest 8–10 minutes.

Make Hot Butter Sauce

While the chicken rests, melt 4 tbs unsalted butter in a small saucepan over low heat. Remove from heat and whisk in 2 tbs cayenne pepper, 1 tbs smoked paprika, 1 tsp brown sugar, 1 tsp chili powder, 1 tbs hot sauce, 1 tsp apple cider vinegar, 1 tsp kosher salt and 1/2 tsp black pepper. Taste carefully (it will be spicy) and adjust cayenne for heat level. Keep warm.

Apply Dust

Using a spoon or pastry brush, drizzle or spoon some of the hot butter sauce over each rested fried thigh and then lightly dust additional dry cayenne/paprika mixture (a blend of 1 tsp cayenne + 1 tsp smoked paprika if desired) on top for extra bite. For maximum flavor penetration, brush while chicken is hot so the sauce soaks into the crust.

Combine

In a bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1/4 cup buttermilk, 2 tbs chopped fresh dill, 1 tbs chopped chives, 1 minced garlic clove, 1 tsp lemon juice, 1/2 tsp kosher salt and 1/4 tsp black pepper until smooth. Adjust thickness with additional buttermilk to desired consistency. Chill until serving.

Mix Pickle Mustard

In a bowl combine 1/2 cup yellow mustard, 1/4 cup distilled white vinegar, 1.5 tsp sugar, 1/2 tsp kosher salt, 1/4 tsp turmeric (optional), and 1/2 tsp mustard seeds (optional). Stir until sugar and salt dissolve.

Assemble and Marinate

Toss 2 cups thinly sliced pickles or cucumbers in the mustard mixture. Let sit at room temperature for 15–30 minutes, or refrigerate for at least 1 hour for deeper flavor. These can be made a day ahead and kept refrigerated in a sealed container up to 5 days.

If using biscuits or bread, toast or warm them. Place a fried thigh on a biscuit or bread if desired, brush again with a little of the hot butter sauce for extra heat, and serve with a side of dill ranch and a mound of house-made mustard pickles. Garnish with extra chopped dill or pickle chips to taste. Serve hot.