Ingredient
For the dry brine:
1 whole chicken (approximately three kilos), washed, patted dry and reduce into quarters
Kosher salt and freshly floor black pepper
For the dip:
1 cup complete milk
2 big eggs
1 tablespoon Louisiana-fashion warm sauce
For the dredge:
2 cups all-purpose flour
Sea salt
Vegetable oil, for frying
For the spicy coating:
1/2 cup lard, melted and heated (or hot frying oil)
3 tablespoons cayenne pepper
1 tablespoon packed mild brown sugar
Sea salt and freshly ground black pepper
1/2 teaspoon paprika
half of teaspoon garlic powder
Pickle slices, for serving
Directions
Dry-brine the chicken: In a bowl, toss the fowl portions with 1 tablespoon kosher salt and 1 half of teaspoons black pepper; cover and refrigerate in a single day or up to 24 hours.
Make the dip and dredge: In a bowl, whisk together the milk, eggs and hot sauce. In a separate bowl, whisk together the flour and 2 teaspoons sea salt.
Dredge the fowl within the flour combination, then dip within the milk aggregate, then inside the flour aggregate once more, shaking off the extra after every step.
Heat the vegetable oil in a deep-fryer to 325 degrees F. Set a cord rack on top of a rimmed baking sheet and set apart. Working in batches, decrease the hen into the fryer and fry until crisp, 15 to 17 minutes for breast quarters and 18 to twenty mins for leg quarters. Remove the hen and allow it drain at the rack.
Make the highly spiced coating: Carefully ladle the lard or frying oil into a medium heatproof bowl and whisk inside the cayenne pepper, brown sugar, three/4 teaspoon sea salt, 1 teaspoon black pepper, the paprika and garlic powder. Baste the spice mixture over the new fried fowl and serve immediately; garnish with pickles