This crispy and tender fried chicken from the cookbookHomageis zesty, spicy, and incredibly flavorful.
This fried chicken recipe is a must.
Stir until salt and sugar are dissolved.
Photo: Heami Lee
Put chicken in a large plastic storage bag or a glass container and cover with brine.
Refrigerate for 12 hours.
Remove chicken from brine and put it in another clean plastic storage bag or container.
Cover with buttermilk and remaining 1 cup hot sauce.
Refrigerate for 2 to 6 hours.
Make the Breading: Combine flour, cornmeal, and baking powder in a baking dish.
Remove chicken from buttermilk and set on a wire rack to let excess drip off.
Dredge chicken in dry mix.
Fill a deep fryer or saute pan with oil and heat to 350F.
Layer paper towels on a rack or baking sheet.
Carefully add chicken to oil, cooking in batches if needed to avoid crowding the fryer.
(You should be able to fit about 4 pieces at a time without dropping the temperature.)
If oil temperature drops below 325F, increase heat or fry fewer pieces at a time.
Remove chicken from oil and set on paper towels to dry.
