Baste the spice mixture over the hot fried chicken and serve immediately garnish with pickles. Make the spicy coating: Carefully ladle the lard or frying oil into a medium heatproof bowl and whisk in the cayenne pepper, brown sugar, 3/4 teaspoon sea salt, 1 teaspoon black pepper, the paprika and garlic powder. Remove the chicken and let it drain on the rack. Working in batches, lower the chicken into the fryer and fry until crisp, 15 to 17 minutes for breast quarters and 18 to 20 minutes for leg quarters. Set a wire rack on top of a rimmed baking sheet and set aside. Add chicken, cover, and refrigerate for up to 1 hour. Heat the vegetable oil in a deep-fryer to 325 degrees F. In a large bowl, whisk together water, sugar, Mayan Sea Salt, and hot sauce until sugar and salt dissolve. In a separate bowl, whisk together the flour and 2 teaspoons sea salt.ĭredge the chicken in the flour mixture, then dip in the milk mixture, then in the flour mixture again, shaking off the excess after each step. Make the dip and dredge: In a bowl, whisk together the milk, eggs and hot sauce. Dry-brine the chicken: In a bowl, toss the chicken pieces with 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper cover and refrigerate overnight or up to 24 hours.
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