Fried Chicken with Buttermilk Marinade (Nashville Hot Chicken)

It's not called "Hot" for nothing! No doubt about it, six Tbsp. of cayenne is a lot, but that’s what considered “medium.” For a milder heat, decrease to two Tbsp. and for even more heat use 8 Tbsp. (yowsa!).

2 (3½-4 lb) chickens, each cut into 10 pieces, breasts halved
1 Tbsp. black pepper, freshly ground
2 Tbsp. + 4 tsp. kosher salt
4 large eggs
2 cups buttermilk or whole milk
2 Tbsp. vinegar-based hot sauce, such as Texas Pete
4 cups all-purpose flour, unbleached
vegetable oil, for frying (~ 10 cups)
6 Tbsp. ground cayenne pepper
2 Tbsp. dark brown sugar
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. ground paprika

To Serve:
white bread
pickles, sliced

Toss chicken with black pepper and 2 Tbsp. salt in a large bowl. Cover and chill at least 3 hours.

Whisk eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 4 tsp. salt in another large bowl.

Fit a Dutch oven with thermometer; pour in oil to measure 2”. Heat over medium-high heat until thermometer registers 325°F. Pat chicken dry. Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.

Working in 4 batches and returning oil to 325°F between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160°F for white meat and 165°F for dark, 15-18 minutes. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.

Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil. Brush fried chicken with spicy oil. Serve with bread and pickles.

Makes 8 servings.

Make-Ahead: Chicken can be seasoned 1 day ahead. Keep chilled.