Nashville Hot Chicken

Dry the chicken pieces with a paper towel and arrange them in a pan or baking dish. Rub the chicken with 1 tablespoon kosher salt and 1 teaspoon black pepper. Cover the pan with plastic wrap and refrigerate for 4 hours or up to 24 hours.

In a deep, heavy skillet or saucepan, heat about 2 inches of oil to 350 F.

Place a cooling rack in a rimmed baking pan. Preheat the oven to 200 F.

In a bowl, combine the milk, eggs, and hot sauce.

Pour the milk and egg mixture into a wide, shallow bowl. Put the flour in a separate wide, shallow bowl.

Dip a chicken piece in the flour and turn until it is thoroughly coated.

Dip the flour-coated chicken in the milk and egg mixture and turn to coat.

Dip the chicken piece in the flour once again, turning to coat.

Repeat with the remaining chicken pieces.

Fry the chicken in small batches in the hot oil for 12 to 17 minutes depending on the size of the pieces, or until the pieces reach about 165 F at their centers on an instant-read thermometer.

Remove the chicken pieces to the prepared pan with the cooling rack and place the pan in the oven. Repeat with the remaining chicken pieces. Set the cooking oil aside to cool slightly.

Now to make the hot sauce for the glazing. In a heatproof bowl, combine the cayenne pepper, brown sugar, paprika, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and the garlic powder. Add about 1/2 cup of the hot cooking oil to the spices and stir to blend.

Brush the hot sauce over the chicken pieces. Stir the sauce frequently as you brush.

Serve with white bread and pickles. Enjoy.