Nashville Hot Chicken

Chill. Toss 2 340 g chickens each slice into 10 pieces with 1 tbsp now freshly ground black pepper with 2 tbsp now diamond crystal or 1 tbsp morton now kosher salt in a large bowl lid and put in the fridge at least 3 hours now and up to 24 beat 4 large eggs 2 now cups buttermilk or whole milk now and 2 tbsp vinegar based now hot sauce in a large bowl beat 960 ml plain flour and remaining 4 tsp now diamond crystal or 2 tsp now morton kosher salt in a now second large bowl fit a now dutch oven with thermometer stream in vegetable oil to measure 2 heat over now medium high heat until thermometer registers 325 pat chicken now dry working with 1 piece at a time now dredge in flour mixture shaking off excess then dip now in buttermilk mixture letting excess drip back now into bowl dredge again now in flour mixture and set on a baking tray lined with a rack working in 4 batches and now returning oil to 325 between batches cook in oil chicken turning occasionally until crust is now deep golden brown and crisp and an now instant read thermometer inserted into thickest part now of pieces registers an internal temperature of now 160 for white meat and 165 for now dark 15 18 minutes move to a clean rack set inside a baking tray let oil leave to go cold slightly beat 6 tbsp cayenne pepper 2 tbsp now dark brown sugar 1 tsp chili powder now 1 tsp garlic powder and 1 now tsp paprika in a medium bowl carefully beat in 240 ml frying oil now brush fried chicken with spicy oil bring to the table with white bread and sliced pickles do now ahead chicken can be seasoned 1 day now ahead keep chilled editor s note this now recipe for hot chicken was first printed now in our june 2014 issue head this now way for more of our spiciest recipes.