Lousiana Hot Sauce Brined Chicken

Ingredients

• 3 pounds Chicken thighs, bone-in skin-on
• 1.5 cups Louisiana-style hot sauce
• 1 cup Dill pickle juice
• 1 cup Buttermilk
• 2 cups All-purpose flour
• 0.5 cup Cornstarch
• 3 tablespoons Cajun seasoning blend
• 1 tablespoon Garlic powder
• 1 teaspoon Smoked paprika
• 1 quart Peanut oil for frying

Instructions

1. 1

   In a large bowl, whisk together the hot sauce and pickle juice to create the brine.

2. 2

   Submerge the chicken pieces in the brine, cover, and refrigerate for at least 4 hours or overnight.

3. 3

   Drain the chicken from the brine and pat lightly with paper towels, then dip each piece into the buttermilk.

4. 4

   In a separate shallow dish, whisk together the flour, cornstarch, Cajun seasoning, garlic powder, and smoked paprika.

5. 5

   Dredge the buttermilk-soaked chicken in the flour mixture, pressing firmly to ensure a thick coating adheres to the skin.

6. 6

   Heat the peanut oil in a heavy cast-iron skillet or deep fryer to 350 degrees Fahrenheit.

7. 7

   Fry the chicken in batches for 12-15 minutes, turning occasionally, until the internal temperature reaches 165 degrees Fahrenheit.

8. 8

   Drain the cooked chicken on a wire rack for 5 minutes before serving to keep the crust crispy.