Testy Hot - Chicken

Toss chicken with black pepper and 2 Tbsp. salt in a large bowl. Cover and chill at least 3 hours. Whisk eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 4 tsp. salt in another large bowl.

Fit a Dutch oven with thermometer; pour in oil to measure 2”. Heat over medium-high heat until thermometer registers 325°. Pat chicken dry. Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.

Mix flour and salt together in a shallow flat dish. Remove chicken from marinade and blot with paper towels. Reserve marinade. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides; remove chicken from marinade allowing excess to drip back into the bowl. Coat the chicken once again in flour mixture. Place on a rack. Repeat with all chicken pieces. Allow to sit out about 15 minutes to allow coating to dry out a bit.

INGREDIENTS

• 2 3 1/2-4-pound chickens, each cut into 10 pieces (breasts halved)
• 1 tablespoon freshly ground black pepper
• 2 tablespoons plus 4 teaspoons kosher salt
• 4 large eggs
• 2 cups buttermilk or whole milk
• 2 tablespoons vinegar-based hot sauce (such as Tabasco or Texas Pete)
• 4 cups all-purpose flour
• Vegetable oil (for frying; about 10 cups)
• 6 tablespoons cayenne pepper
• 2 tablespoons dark brown sugar
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• White bread and sliced pickles (for serving)
• Special equipment:
• A deep-fry thermometer

Place butter and lard in a large pot. Add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium-high heat. Cook and stir until fats melt. Remove from heat; keep sauce warm.

Fill cast iron skillet about 1/3 of the way with vegetable oil. Heat oil to 350 degrees F over medium-high heat. Carefully place chicken into hot oil, skin side down. Maintain an oil temperature of 325 degrees F, adjusting heat as need. Fry until instant read thermometer reads 160 degrees F, 8 to 10 minutes per side.

Transfer chicken to a rack to drain. Brush with the sauce on both sides.