Nashville-Style Hot Fried Chicken

4 to 5 servings

2 to 6 hrs (mostly brining) + 30 min

Bone-in chicken brined in spiced salt water, double-dredged in seasoned flour, and deep-fried until golden, then dusted with a fiery cayenne spice blend.

prepHeat oil to 325°F / 163°C in Dutch oven or heavy pot
3 tablespoons coarse kosher salt (such as Morton's) or 6 tablespoons kosher salt (such as Diamond Crystal)	Whisk brine spices into boiling water, add ice water, brine chicken 2–6 hrs	Pat chicken dry, dust with hot spice, coat with dredge, rest 1 hr uncovered	Whisk eggs & ice water; dip chicken in egg wash, coat with dredge again	Fry 325°F / 163°C, covered 3 min, flip, fry uncovered ~12 min total	Transfer to rack, dust with hot spice, serve
⅓ cup / 80 g ground black pepper
3 tablespoons onion powder
3 tablespoons garlic powder
3 tablespoons cayenne pepper
3 tablespoons paprika
3 ½ pounds / 1.6 kg bone-in skin-on chicken pieces
3 tablespoons cayenne pepper	Combine cayenne, ghost-chile powder & sugar for hot spice mix
1 to 2 teaspoons smoked ghost-chile powder or smoked hot paprika
2 tablespoons granulated sugar
2 ½ cups / 310 g all-purpose flour	Combine flour, granulated garlic & onion, salt & pepper for dredge
3 tablespoons granulated garlic
3 tablespoons granulated onion
2 teaspoons kosher salt
2 teaspoons ground black pepper
safflower, corn or vegetable oil, for frying
2 large eggs, optional

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