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RECIPE #5382 - 2014 HOT CHICKEN FESTIVAL WINNING RECIPE, Thursday, July 2, 2015

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Posted at 12:47 AM, Jul 02, 2015
and last updated 2015-09-11 17:17:40-04

Brine the chicken using really hot, hot sauce (Nuckin Futs; Daves Insanity) to cover the chicken. Don’t add any water. Soak for 1 hr or up to overnight. Don't rinse, but shake excess liquid off meat.

Dredge the chicken in a flour mix that includes:
2 cups flour
1 tablespoon volcano dust
1 tablespoon white pepper
1 tablespoon garlic powder
1 tablespoon scotch bonnet powder
2 tablespoons cayenne
2 tablespoons salt

Cook chicken in oil at 350 degrees. Cook to internal temp of 160 degrees for large breasts.

Once the chicken is done, remove from the fryer, brush on the hot chicken paste, (recipe below) and let rest.

Hot Chicken Paste:
Dissolve the following ingredients into ½ cup hot pork lard
½ teaspoon cumin
½ teaspoon oregano
1 teaspoon garlic powder
1 teaspoon white pepper
1 teaspoon smoked chipotle powder
1 teaspoon ancho chili powder
1 teaspoon piquin
1 tablespoon cayenne
1 tablespoon scotch bonnet powder
1 tablespoon volcano dust
1 tablespoon honey