Spicy Fried Chicken

brine

2 liters Buttermilk

4 Garlic Cloves (minced)

1 Onion (grated)

1/2 Cup Hot Sauce

2 Tbsp Sea salt

4 Lbs Chicken Pieces (legs, breasts, etc.)

egg wash

3 eggs

1/4 Cup Water

1/2 Cup Hot Sauce

1 Tbsp crushed Chili Pepper Flakes

1 tsp Garlic Powder

Seasoning

3 Cups Flour

1 Tbsp Sea Salt

1 Tbsp Pepper

1 Tbsp Onion Powder

1 Tbsp Cayenne Pepper

1 Tbsp Creole Seasoning

1 Tbsp Paprika

1 Tbsp Garlic Powder

1 Tbsp Poultry Seasoning

1/2 Tbsp Chili Powder

1 tsp Celery Salt

Combine the Brine ingredients in a pot and mix thoroughly, the add chicken pieces. Refrigerate for 12 hours.

Remove chicken from brine and rinse quickly to remove brine. Combine all seasonings except flour for the seasoning mixture. Divide seasoning in half. In a large bowl add the flour to the one half the seasonings.

Sprinkle the chicken with the other half of the seasonings, use the entire amount.

Mix your egg wash ingredients in a large bowl.

Now set your dredging station so you have your egg mixture, seasoning mixture, and a plate.

Dredge chicken as follows. Seasoning mixture, egg wash, and seasoning mixture a second time. Set on plate.

Deep fry the chicken at 350°F for the following times. If using whole chicken pieces, 16 minutes. If using boneless chicken breast cut into strips, 8 minutes.

Let rest on paper towels for 5 minutes. Serve.