Cayenne Fried Chicken
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- 2 3½–4-lb. chickens, each cut into 10 pieces (breasts halved)
- 1 tablespoon freshly ground black pepper
- 2 tablespoons plus 4 tsp. kosher salt
- 4 large eggs
- 2 cups buttermilk
- 2 tablespoons CAJUN CAYENNE HOT SAUCE
- 4 cups all-purpose flour
- 10 cups Vegetable oil
- 4 tablespoons cayenne pepper
- 1 teaspoon chili powder
- 1. Toss chicken with black pepper and 2 Tbsp. salt in a large bowl. Cover and chill at least 3 hours.
- 2. Whisk eggs, buttermilk, and hot sauce in a large bowl. Whisk flour, cayenne, chili powder and remaining 4 tsp. salt in another large bowl.
- 3. 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.
- Working in 4 batches and returning oil to 325° between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160° for white meat and 165° for dark, 15–18 minutes. Transfer to a clean wire rack set inside a baking sheet.