Hattie B'S Hot Chicken From 'Fried & True'

• 1 whole chicken (3 pounds), washed, patted dry, and cut into quarters
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 cup whole milk
• 2 large eggs
• 1 tablespoon Louisiana-style hot sauce
• 2 cups all-purpose flour
• 2 teaspoons sea salt
• Vegetable oil, for frying
• 1/2 cup lard, melted and heated (or hot frying oil)
• 3 tablespoons cayenne pepper
• 1 tablespoon (packed) light brown sugar
• 1 teaspoon freshly ground black pepper
• 3/4 teaspoon sea salt
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder

1. In a bowl, toss the chicken pieces with salt and pepper, cover, and refrigerate overnight or up to 24 hours.
2. In a bowl, whisk together the milk, eggs, and hot sauce. In a separate bowl, whisk together the flour and salt.
3. Dip the chicken in the flour mixture, then in the milk mixture, then in the flour mixture again, shaking off the excess after each step.
4. Fill a 6- to 8-quart pot halfway with oil and to 325u0b0F. Set a wire rack on top of a rimmed baking sheet and set aside. Working in batches, lower the chicken into the fryer and fry until crisp, 15 to 17 minutes for breast quarters and 18 to 20 minutes for leg quarters. Remove the chicken and let drain on the rack.
5. Carefully ladle the lard or frying oil into a medium heatproof bowl and whisk in the cayenne pepper, brown sugar, black pepper, salt, paprika, and garlic powder. Baste the spice mixture over the hot fried chicken and serve immediately.

chicken, kosher salt, freshly ground black pepper, milk, eggs, hot sauce, flour, salt, vegetable oil, lard, cayenne pepper, light brown sugar, freshly ground black pepper, salt, paprika, garlic

Taken from www.seriouseats.com/recipes/2014/09/hattie-bs-hot-chicken-from-fried-true.html (may not work)