Pandemonium Nashville Hot Chicken

Prep time: 20 Minutes
Cook time: 15 Minutes
Serves: 4

Ingredients

• Bone-In Chicken Pieces – 3 lbs
• Buttermilk – 2 cups
• My Sauce Lab Pandemonium – 5 tbsp (divided)
• All-Purpose Flour – 2 cups
• Cornstarch – 1/4 cup
• Cayenne Pepper – 2 tsp
• Brown Sugar – 1 tbsp
• Smoked Paprika – 1 tbsp
• Garlic Powder – 1 tsp
• Frying Oil, plus 1/2 cup reserved hot oil – as needed
• White Bread Slices and Dill Pickles – for serving
• Salt and Black Pepper – to taste

Directions

1. Whisk the buttermilk with 2 tbsp Pandemonium and a good pinch of salt. Submerge the chicken and refrigerate at least 4 hours, ideally overnight.
2. Combine the flour, cornstarch, garlic powder, salt, and pepper in a wide dish.
3. Heat 2 inches of oil in a heavy pot to 325°F.
4. Dredge each piece firmly in the flour mixture, pressing so the coating clings.
5. Fry in batches for 12-15 minutes, turning once, until deep golden and the internal temperature reaches 165°F. Drain on a wire rack.
6. Carefully ladle 1/2 cup of the hot frying oil into a heatproof bowl. Whisk in the cayenne, brown sugar, smoked paprika, and remaining 3 tbsp Pandemonium.
7. Brush the hot spice oil generously over each piece of chicken.
8. Serve Nashville-style: on white bread with pickles on top. That is the tradition, and it works.