Ingredients
- Sauce:
- 24g (3 Tbsp) Sweet Paprika
- 0.5g (½ tsp) Cumin
- 0.5g (½ tsp) Ground Thyme
- 0.5g (½ tsp) Ground Sage
- 2g (1 tsp) Onion Powder
- 4.5g (2 tsp) Garlic Powder
- 12.5g (2 ½ tsp) Salt
- 113g (1 stick) Unsalted Butter
- 240g (1 cup) Neutral Flavored Oil
- Wet ingredients:
- 2 Whole Chickens
- 1000g (1qt) Buttermilk
- 65g (2oz) Worcestershire
- 5g (1 Tbsp) Cayenne
- 1g (1 tsp) Dry Thyme
- 1g (1 tsp) Dry Oregano
- 20g (2 Tbsp) Kosher Salt
- 1g (1 tsp) Black Pepper
- Dry Ingredients:
- 600g (1 ½ cup) AP Flour
- 120g (â…“ cup) EverCrisp
- 100g (â…” cup) Cornstarch
- 5g (1 ½ Tbsp) Garlic Powder
- 5g (1 ½ Tbsp) Onion Powder
- 3.5g (1Tbsp) Smoked Paprika
- 14g (1 ½ Tbsp) Kosher Salt
- 5g (1 tsp) Baking Powder
- Neutral Flavored Oil, For Frying 1 Gallon
Equipment
- Heavy Bottom Sauce Pan
- Large Pot for Frying
- High Temp Instant Read Thermometer
Timing
Active Time: 1 Hour
Total Time: 24 Hours
Yield
8 Servings
-
Create Sauce
In a heavy bottom pot place the hot sauce powder, paprika, cumin, ground thyme, ground sage, onion powder, garlic powder, salt, butter, and neutral flavored oil.
Gently heat the mixture while stirring constantly. Heat the mixture until it is fully melted. Do not heat this above 250F as it will burn the spices.
Cool completely and store until needed.
-
Prepare Chicken
Butcher the chicken so you are left with 2 wings, 2 legs, 2 thighs, and 2 skinless breasts.
Slice the breasts into 1 inch thick slices.
Whisk buttermilk, worcestershire, cayenne, dry thyme, dry oregano, kosher salt, and black pepper together in a bowl and place the pieces of chicken in. Soak 12 to 24 hours for the best flavor.
-
Prepare Breading
Mix together in a bowl AP Flour, EverCrisp, cornstarch, garlic powder, onion powder, smoked paprika, kosher salt, and baking powder.
Drizzle 2 ½ oz of the buttermilk brine over the dry breading. This will make the crust have more cracks for the sauce to coat
Pre-heat oil to 275°F, use a thermometer to be sure it is up to temp
-
Dredge Chicken
Remove the chicken from the brine and dredge with the breading. We like to give the chicken a light press to make sure it is covered thoroughly.
Give the chicken a good once over to see if there are any spots that are not covered. Once you are satisfied place it on a wire rack and finish the rest of the chicken.
Chef’s Tip: If you prefer chicken that is not extra crispy, simply do not drizzle the brine over the breading.
-
Fry Chicken
Fry 2-4 pieces of chicken at a time, do not overcrowd the pan. The oil temperature will drop, adjust the heat until the oil returns to 275°F. Fry the chicken until it reaches an internal temperature of 165°F.
Place the fried chicken on paper towels and allow excess oil to drain off.
-
Add Sauce & Serve
Whisk the sauce and place it in a pan and heat it to 200°F.
Dunk the chicken in the sauce making sure it is coated evenly, if you need to be sure to baste the chicken with the sauce until it is evenly coated. The EverCrisp will help the chicken stay crispy even after basting.
Return the chicken to a wire rack and drip off any excess sauce before serving.
Serve with sliced dill pickles and slices of buttered white bread.
Based on 2 Review(s)
4 Comments.
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Hello. And Bye.
Fabulous but VERY fussy. Only for special occasions and luckily feeds an army. I didn’t need evercrisp, it was super crunchy. Also used Frank’s thick hot sauce instead of hot sauce powder and it worked well.
Glad it was crispy without the EverCrisp! Sounds like you were able to serve a lot of people, if it was being held for longer the EverCrisp would have been much more noticeable.