Nashville Hot Chicken

Ingredients

• 1 whole chicken (3-4 lbs), cut into 8 pieces
• 2 cups buttermilk
• 2 tablespoons hot sauce
• 2 cups all-purpose flour
• 2 tablespoons cornstarch
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil for frying
• 1/2 cup lard or vegetable shortening
• 3 tablespoons cayenne pepper
• 1 tablespoon paprika
• 1 tablespoon brown sugar
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• White bread slices
• Pickle chips for serving

Instructions

1. In a large bowl, combine buttermilk and hot sauce. Add chicken pieces and marinate in refrigerator for at least 4 hours or overnight.
2. In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.
3. Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece thoroughly in seasoned flour mixture, pressing to adhere.
4. Heat oil to 325°F in a large heavy pot or deep fryer. Oil should be at least 3 inches deep.
5. Fry chicken pieces in batches without overcrowding, 12-15 minutes for dark meat, 10-12 minutes for white meat, until golden brown and internal temperature reaches 165°F.
6. While chicken fries, prepare hot oil: In a small saucepan, melt lard over low heat. Whisk in cayenne, paprika, brown sugar, chili powder, garlic powder, and salt until smooth.
7. Remove fried chicken to a wire rack set over a baking sheet. Immediately brush generously with hot oil mixture while chicken is still hot.
8. Serve immediately on white bread with pickle chips alongside.