Add the marinated chicken pieces, one by one, and pat the dredge onto the chicken, creating little crackles in the chicken piece. Stir to combine and set aside until later.įor the dredge: Add the flour, pepper, smoked paprika, celery salt, kosher salt, garlic powder, onion powder and thyme to a very large bowl or shallow dish. Strain and let cool.įor the shake: Add the brown sugar, cayenne pepper, cinnamon, chili powder, smoked paprika, white pepper and salt to a bowl. Allow the oil to come to a simmer, then turn off the heat and let the chiles steep in the oil for 5 minutes. Line a sheet tray with a wire rack.įor the chile oil: Add the oil, chiles, chili powder, smoked paprika, cayenne and crushed red pepper to a medium saucepan and place over medium heat. Preheat a deep-fryer or a large Dutch oven filled with 3 inches oil to 325 degrees F. For the chicken: Pour the buttermilk and hot sauce over the chicken in a shallow dish.
