Hattie B's, Nashville ​

Servings: 10

Ingredients

	4 pieces 3½–4-lb. chickens each cut into 10 (breasts halved)
	2 tablespoons black pepper freshly ground black pepper
	8 eggs large eggs
	4 cups buttermilk buttermilk or whole milk
	1/4 cup salt plus 4 tsp. kosher salt
	1/4 cup hot sauce vinegar-based hot sauce (such as Tabasco or Texas Pete)
	8 cups flour all-purpose flour
	vegetable oil Vegetable oil (for frying; about 10 cups)
	3/4 cup cayenne pepper cayenne pepper
	1/4 cup brown sugar dark brown sugar
	2 teaspoons chili powder chili powder
	2 teaspoons garlic powder garlic powder
	2 teaspoons paprika paprika
	white bread White bread and sliced pickles (for serving)
	A deep-fry thermometer

Directions

Step 1 Toss chicken with black pepper and 2 Tbsp. salt in a sizable bowl. Cover and chill at least 3 hours.

Step 2 Whisk eggs, buttermilk, and hot sauce in a sizable bowl. Whisk flour and remaining 4 tsp. salt in another large bowl.

Step 3 Fit a Dutch oven with a thermometer; pour in oil to measure 2”. Heat over medium-high heat until a thermometer registers 325°. Pat chicken dry. Dealing with 1 piece at the same time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back to the bowl. Dredge again in flour mixture and put on a baking sheet.

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

Step 5 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.

Step 66 DO AHEAD: Chicken could be seasoned one day ahead. Keep chilled.