Ingredients

• 1 wholechicken, cut into 8 pieces
• 1 cupbuttermilk
• ¼ cuppickle brine
• 2 TablespoonsLouisiana-style hot sauce
• large egg
• 2 cupsAP flour
• 2 teaspoonsfine table salt or 4 teaspoon kosher salt
• ¼ cuplard
• ¼ cupbutter
• 2 Tablespoonscayenne pepper
• 1 Tablespoonpacked light brown sugar
• 1 teaspoonpaprika
• ½ teaspoongarlic powder
• ½ teaspoonkosher salt
• ½ teaspoonfreshly ground black pepper

Directions

1. Cut chicken into parts
2. Salt the chicken
3. Combine milk, pickle juice, egg and hot sauce.
4. Place chicken in marinade
5. Cover and place in fridge for 2-4 hrs
6. Combine salt and flour.
7. Remove chicken from marinade (keep marinade)
8. Pat chicken dry
9. Cover in batter
10. Cover in marinade
11. Cover in batter
12. Place chicken on a drying rack
13. In a small sauce pot combine all sauce ingredients
14. Heat until all fat is melted.
15. Heat oil to 350 F. and maintain temp of 325 F. during frying.
16. Cook chicken rotating every 5-6 minutes
17. Cook to at least 160 internal tem
18. Remove from heat and toss in sauce