They Said this Chicken was Legendary… They Were Right

By Chef Billy Parisi · 90 min

Ingredients

Instructions

1. Mix all the brine ingredients in a large bowl. Cover the chicken and marinate it in the fridge for 4 to 24 hours; longer gives more flavour.
2. In one wide shallow dish, whisk together the flour, cornstarch, baking powder, garlic granules, onion granules, paprika, salt and pepper. In another, whisk the eggs, buttermilk, salt and pepper until well combined.
3. Add enough oil to fill a 4- or 5-quart pot halfway (you can add 1 cup of rendered lard too). Heat over medium to low heat to 350°F and hold it there. The temperature drops to 325°F when the cold chicken goes in.
4. Drain the chicken from the fridge. Dredge each piece in the seasoned flour, press to coat, shake off the excess, dip it in the egg mixture to coat all sides, then return it to the flour and press again to cover fully.
5. Set the breaded pieces on a rack over a sheet tray and rest them up to 15 minutes, then bread the rest.
6. Fry 2 to 3 pieces at a time, turning halfway. Breasts and wings take 10 to 12 minutes; dark meat takes 16 to 18 minutes. Chicken is golden brown and cooked through when done. Hold finished pieces on a rack over a sheet tray in an oven at 200 to 225°F while you fry the rest in batches.
7. Chicken breasts are done at about 165°F internally and dark meat at about 175°F. Pulling them a few degrees early is fine, as they keep cooking while resting.
8. For the sauce, melt the butter, cayenne, brown sugar, chili granules, garlic granules, onion granules, paprika and salt in a small saucepan over low to medium heat, stirring occasionally, until melted.
9. Once all the chicken is cooked, brush or spoon the hot sauce over both sides of the pieces.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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