3 cups buttermilk
3/4 cup cayenne
9 tbsp. granulated garlic
9 tbsp. paprika
6 tbsp. onion powder
3 tbsp. sugar
1 (2 1/2–3-lb.) chicken, cut into 8 pieces, or 3 lbs. chicken wings
kosher salt and freshly ground black pepper, to taste
canola oil, for frying
2 cups self-rising flour
6 tbsp. unsalted butter, melted
sliced white sandwich bread and dill pickle chips, for serving
Combine buttermilk, 1/4 cup cayenne, 3 tbsp. each granulated garlic and paprika, 2 tbsp. onion powder, and 1 tbsp. sugar in a bowl; whisk until smooth. Add chicken and toss to coat; cover and chill at least 4 hours or up to overnight.
The next day, drain chicken, rinse, and pat dry; season with salt and pepper.
Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 300°.
Stir remaining cayenne, granulated garlic, paprika, onion powder, and sugar in a bowl; transfer half to another bowl and whisk in flour.
Working in batches, dredge chicken in flour mixture; fry, flipping once, until golden and almost cooked through, 6–7 minutes, or until an instant-read thermometer inserted into the thickest part of a thigh reads 150°. Transfer chicken to paper towels.
Increase oil temperature to 350°. Stir remaining cayenne mixture and melted butter in a bowl; set paste aside. Dredge chicken once more in flour mixture and fry until cooked through, 2–3 minutes more; drain briefly on paper towels and brush with reserved paste. Serve with bread and pickles.
Source: saveur.com
Start the night before
