Hattie B's Hot Chicken

Ingredients

• For the dry brine:
• 1 whole chicken, washed, patted dry, and cut into quarters
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• For the dip:
• 1 cup whole milk
• 2 large eggs
• 1 tablespoon Louisiana-style hot sauce
• For the dredge:
• 2 cups all-purpose flour
• 2 teaspoons sea salt
• Vegetable oil, for frying
• For the spicy coating:
• 1/2 cup lard, melted and heated
• 3 tablespoons cayenne pepper
• 1 tablespoon light brown sugar
• 1 teaspoon freshly ground black pepper
• 3/4 teaspoon sea salt
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder

Directions

1. For the dry brine, put the chicken pieces in a bowl and coat them with the salt and pepper. Cover the bowl and chill overnight, or for up to 24 hours.
2. For the dip, whisk the milk, eggs and hot sauce together in one bowl. In another bowl, combine the flour and salt with a whisk.
3. Coat the chicken by moving each piece into the flour mixture, then into the milk mixture, and then back through the flour mixture. After each coating, shake away anything loose so the crust is even.
4. To fry, add oil to a 6- to 8-quart pot until it is halfway full and heat it to 325 degrees F. Place a wire rack over a rimmed baking sheet and keep it nearby. Fry the chicken in batches, carefully lowering the pieces into the hot oil, until the coating is crisp and the chicken is cooked through, 15 to 17 minutes for breast quarters and 18 to 20 minutes for leg quarters. Transfer the chicken to the rack to drain.
5. For the spicy coating, carefully spoon the hot lard or frying oil into a medium heatproof bowl. Whisk in the cayenne pepper, brown sugar, black pepper, salt, paprika and garlic powder. Brush the mixture over the freshly fried chicken and serve right away.