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Export 12 ingredients for grocery delivery
Step 1
Whisk the buttermilk, pickle brine, hot sauce, and egg in a large mixing bowl. Add the chicken, and toss to coat.
Step 2
Cover the chicken with plastic wrap and refrigerate for 2 to 4 hours.
Step 3
Just before frying, mix the flour and salt in a shallow flat dish. Set aside.
Step 4
Remove the chicken pieces from the marinade and blot gently with paper towels. Don’t discard the marinade.
Step 5
Toss the chicken pieces in the flour mixture until evenly coated.
Step 6
Return the chicken to the marinade and thoroughly coat all sides. Let the excess drip back into the bowl.
Step 7
Coat the chicken in the flour mixture again, then place them on a rack to dry slightly - about 15 minutes.
Step 8
While the chicken dries, make the sauce. Add the butter, lard, cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper to a large pot over medium-high heat. Stir until melted and smooth, then remove from the heat or leave on low, stirring occasionally.
Step 9
Pour the vegetable oil into a cast iron skillet until 1/3 of the way full. Heat the oil to 350 degrees Fahrenheit (175°C).
Step 10
Gently place the chicken pieces into the hot oil, skin side down. Fry in batches to maintain an oil temperature of at least 325 degrees Fahrenheit (160°).
Step 11
Fry the chicken pieces until the internal temperature reads 160 degrees Fahrenheit (70°) - about 8 to 10 minutes per side. Check the internal temperature using an instant-read thermometer.
Step 12
Move the crispy chicken to a rack to drain. After about 5 minutes, brush both sides of the chicken with sauce before serving. Enjoy!
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