Seasoning’s greetings!! 🙂
FOR THE BRINE
- 1 cup pickle juice or use the brine from pickled peppers, or both
- 1/2 cup pickle slices
- ½ cup pickled peppers
- ½ cup water enough to cover the chicken
- 3 tablespoons salt
- 2-3 fresh spicy peppers sliced (optional, for extra heat – a couple habanero peppers)
FOR THE CHICKEN
- 4 pounds bone-in chicken use chicken breasts, wings, thighs, whatever combination you like
- Salt and black pepper to taste
- 3 cups buttermilk
- 3 large eggs beaten
- 2 tablespoons hot sauce
- 2 cups flour all-purpose
- 1 tablespoon smoked paprika
- 1 tablespoon cayenne
- 4 cups vegetable oil or use peanut or canola, for frying
FOR THE HOT & SPICY OIL
- 4 tablespoons cayenne
- 2 tablespoons brown sugar
- 1 tablespoon ghost pepper flakes or powder optional, for an extra hot and spicy version!
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- FOR SERVING: Pickled slices white bread
Do It And How 