Finger Lickin Fried Chicken

Mix buttermilk and sriracha in a large mixing bowl or little Brine Bucket

(Optional Step) Cut breasts into “fingers” for quicker cooking.

Add the chicken pieces to the buttermilk mixture and put in the fridge for at least 4 hours. Overnight is best.

In a bowl, mix all the spices together

Add the flour and mix well

Put 2/3 of the flour into a large Ziplock bag

Remove chicken from the buttermilk, and reserve the buttermilk.

Add eggs to the buttermilk and mix well.

Take a piece of chicken, dredge in the flour mixture

Dunk it in the butter milk and shake off excess liquid.

Put it in the Ziplock baggie (do this for 3 of 4 pieces.)

Shake the bag, ensuring the chicken is fully coated.

Remove from bag and place on wire rack. They MUST stay there until the wet and dry merge to create a paste on the chicken. This is crucial.

Heat up enough oil to go up at least half-way on each piece of chicken in a cast iron pan or dutch oven, to 350 degrees.

Once the chicken pieces look all pasty, start frying them, turning the pieces every few minutes.

When cooked (thighs to 165 degrees, full breasts to 185 degrees), place on a wire rack NOT paper towels.

Enjoy!