Hot Fried Chicken
Best paired with Victory Golden Monkey Beer!
Ingredients
1 quarter buttermilk, divided
1 tablespoon kosher salt
pepper
2 tablespoons hot sauce, divided
2 lbs chicken thighs, boneless and skinless
1 cup all-purpose flour
1 cup rice flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
2 tablespoon Chile powder, divided
2 tablespoon ghost pepper powder, divided
Peanut oil, for frying
Pickles, for serving
Slaw, for serving
Directions
- Whisk together 2 cups buttermilk with 1 tablespoon kosher salt, 1 tablespoon hot sauce, 1 tablespoon Chile powder, and 1 tablespoon ghost pepper powder.
- Add chicken pieces to buttermilk. Make sure all pieces are coated and refrigerate for at least 5 hours.
- Remove chicken for refrigerator an hour before preparing next step.
- Place 2 cups of buttermilk in medium bowl. Whisk in 1 tablespoon hot sauce.
- Stir together all-purpose flour, generous amount of salt & pepper, 1/2 tablespoon Chile powder, 1/2 tablespoon ghost pepper powder, 1/2 tablespoon paprika, 1/2 tablespoon garlic powder, and 1/2 tablespoon onion powder in large bowl.
- Stir together rice flour, generous amount of salt & pepper, 1/2 tablespoon Chile powder, 1/2 tablespoon ghost pepper powder, 1/2 tablespoon paprika, 1/2 tablespoon garlic powder, and 1/2 tablespoon onion powder in large bowl.
- Drain buttermilk from chicken and pat it dry to remove excess.
- Dredge chicken in all-purpose flour mixture, then dip in buttermilk, then dredge in rice flour mixture. Repeat with all chicken pieces.
- Heat about 2-4 inches of peanut oil in tall cast-iron skillet over medium high heat. To test oil heat level, drop a few pieces and raw flour into the oil and see if it crisps up.
- Once ready, add chicken pieces in batches and even fry on all sides until golden brown and cook through. Do not overcrowd the pan or allow chicken to touch bottom of the pan.
- Serve with pickles and slaw.