Salt and pepper brine the Chicken pieces for 24 hrs
Combine the following until the egg streaks are gone
1 cup of whole milk
few dashes of Louisnana style hot sauce
2 large eggs
For the dry stuff, "the dredge"
2 cups of all purpose flour
2 tsb of Kosher Salt
2 Tbsp of egg & milk mixture
first the chicken goes into the flour mixture, then the dredge, and back into the flour mixture creating something commonly know as double dipped fried chicken
Into a highwall fry pan or cast iron skillet add a block of lard to which we'll add equal amt of vegetable oil
350 degrees farenheit
5-7 mins per side until deeply golden brown
325 deg oven for staging after frying
3 Tbsp cayane pepper
1 Tbsp light brown sugar
1 tsp freshly ground pepper
1/2 tsp garlic power, paprika, and kosher salt
Add half cup of the hot frying oil and mix it all together
Brush down the freshly fried chicken with the spicy mixture If applied while both chicken and oil are hot it will absorb into crust without making it soggy