Nashville-Style Hot Chicken

• Meat

  • 7 lb Chickens

• Produce

  • 1 tsp Garlic powder

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 2 tbsp Vinegar based hot sauce
  • 1 White bread and sliced pickles

• Baking & Spices

  • 4 cups All-purpose flour
  • 1 tbsp Black pepper, freshly ground
  • 2 tbsp Brown sugar, dark
  • 6 tbsp Cayenne pepper
  • 1 tsp Chili powder
  • 3 1/3 tbsp Kosher salt
  • 1 tsp Paprika

• Oils & Vinegars

  • 1 Vegetable oil

• Dairy

  • 2 cups Buttermilk or whole milk

• Other

  • A deep-fry thermometer

Found on bonappetit.com

Ingredients

• 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 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)
• A deep-fry thermometer