- 10 small pieces chicken breasts (1,3kg), cut into halves if large
- 5 cups tepid water
- ¾ cup cayenne-pepper hot sauce
- 3 tbsp salt
- 2 tbsp sugar
- 2 tsp garlic powder
- 4 cups canola oil
- 2 cups all-purpose flour
- 2 cups buttermilk
- Place a large resealable plastic bag in a large bowl. Add chicken to bag.
- In another bowl, whisk water, hot sauce, salt, sugar and garlic powder until salt dissolves. Pour over chicken in bag; seal bag. Refrigerate for up to 3 to 5 hours.
- Place a wire rack over a large foil-lined rimmed baking tray. In a heavy, deep 30cm frying pan, heat oil on medium-high until 160°C on a deep-fry thermometer.
- While oil heats, place flour in a large shallow dish and buttermilk in a large bowl. Drain chicken. Dredge 5 pieces in flour, then buttermilk, letting excess drip off, then return to flour, shaking off excess. Place chicken in hot oil. Cook for 12 to 18 minutes or until cooked and golden, turning every now and then and adjusting heat to maintain oil temperature.
- Transfer cooked chicken to wire rack; sprinkle with ¼ tsp salt. Repeat breading and frying with remaining chicken. Serve with Corn-off-the-Cob Salad and a drizzle of Hot-sauce Honey.
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