Lousiana Hot Sauce Brined Chicken
Chicken marinated in hot sauce and pickles for a tangy, spicy interior.
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Ingredients
- 3 pounds Chicken thighs, bone-in skin-on
- 1 1/2 cups Louisiana-style hot sauce
- 1 cup Dill pickle juice
- 1 cup Buttermilk
- 2 cups All-purpose flour
- 1/2 cup Cornstarch
- 3 tablespoons Cajun seasoning blend
- 1 tablespoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 quart Peanut oil for frying
Instructions
- 1
In a large bowl, whisk together the hot sauce and pickle juice to create the brine.
- 2
Submerge the chicken pieces in the brine, cover, and refrigerate for at least 4 hours or overnight.
- 3
Drain the chicken from the brine and pat lightly with paper towels, then dip each piece into the buttermilk.
- 4
In a separate shallow dish, whisk together the flour, cornstarch, Cajun seasoning, garlic powder, and smoked paprika.
- 5
Dredge the buttermilk-soaked chicken in the flour mixture, pressing firmly to ensure a thick coating adheres to the skin.
- 6
Heat the peanut oil in a heavy cast-iron skillet or deep fryer to 350 degrees Fahrenheit.
- 7
Fry the chicken in batches for 12-15 minutes, turning occasionally, until the internal temperature reaches 165 degrees Fahrenheit.
- 8
Drain the cooked chicken on a wire rack for 5 minutes before serving to keep the crust crispy.
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