Hot Fire Chicken Recipe

Brine/Marinate

In a large bowl combine 2 cups buttermilk, 3 tbs hot sauce, 1 tsp garlic powder, 1 tsp onion powder, 2 tsp kosher salt and 1 tsp black pepper. Whisk to combine. Submerge the chicken pieces in the buttermilk mixture, cover and refrigerate for at least 4 hours or overnight (minimum 2 hours if short on time).

Prepare Dredge

In a large shallow bowl or rimmed sheet pan combine 3 cups all-purpose flour, 1/2 cup cornstarch, 2 tsp smoked paprika, 1 tsp cayenne pepper, 1/2 tsp baking powder, 1 tsp salt and 1/2 tsp black pepper. Whisk thoroughly to distribute spices and break up lumps.

Heat Oil

Pour vegetable oil into a large Dutch oven or heavy-bottom pot to a depth of about 3 inches (roughly 1.2–1.5 liters depending on pot size). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle immediately without smoking.

Dredge Chicken

Remove chicken from buttermilk, allowing excess to drip back into the bowl. One piece at a time, thoroughly coat chicken in the flour mixture, pressing the flour into nooks and crannies. For extra-crispy crust double-dredge: after the first coating, briefly return each piece to the leftover buttermilk and then re-coat in the flour mixture. Place dredged pieces on a wire rack and let rest 10–15 minutes to set the crust.

Fry

Fry chicken in batches to avoid crowding. Carefully lower pieces into oil, keeping temperature between 325–350°F (160–175°C). Adjust heat as needed. Fry bone-in thighs/drumsticks about 12–16 minutes per piece, turning occasionally, until crust is deep golden brown and an instant-read thermometer registers 165°F (74°C) at the thickest part (near the bone). Transfer fried chicken to a wire rack set over a sheet pan to drain and stay crisp.

While chicken cooks, make the glaze. In a small saucepan over low heat melt 4 tbs unsalted butter. Add 4 tbs hot sauce, 1 tbs honey, 1/2 tsp smoked paprika, 1/2 tsp cayenne (optional) and 1/4 tsp salt. Whisk continuously until combined and slightly thickened, about 2–3 minutes. Remove from heat.

When a batch of fried chicken is resting on the wire rack, brush or spoon the warm hot sauce glaze evenly over each piece. For extra heat, toss glazed pieces briefly in a bowl with a little additional cayenne or hot sauce. Place glazed chicken back on the rack to set for 2–3 minutes before serving.

Make Biscuit Dough

Preheat oven to 450°F (230°C). In a large bowl whisk together 2 cups flour, 1 tbs baking powder, 1/2 tsp baking soda, 1 tsp sugar and 1 tsp kosher salt. Add 6 tbs cold cubed butter and, using a pastry cutter or fingers, cut butter into the flour until mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Add Buttermilk & Shape

Make a well in the center and pour in 3/4 cup cold buttermilk. Stir gently until dough just comes together — don’t overmix. Turn dough onto a lightly floured surface, fold 3–4 times to create layers, and pat to about 1-inch thickness. Use a 2.5-inch round cutter to cut biscuits (makes about 8). Re-roll scraps once if needed.

Bake

Place biscuits on a baking sheet lined with parchment, close but not touching for slightly taller sides. Brush tops with 1 tbs melted butter. Bake 12–14 minutes until golden brown on top. Remove from oven and brush once more with melted butter if desired.

Prepare quick pickles while chicken marinates or while biscuits bake. In a small bowl combine 1/4 cup white vinegar, 1/4 cup water, 1 tsp sugar, 1/2 tsp kosher salt and 1/4 tsp crushed red pepper flakes (optional). Stir until sugar and salt dissolve. Add 1 cup sliced dill pickles (or fresh cucumber slices) and let sit at least 10 minutes. For best flavor chill for 30+ minutes.

Assemble: split biscuits and place a glazed hot chicken piece (or portion of a piece) inside. Top with quick pickles and extra glaze if desired. Serve immediately while chicken is hot and crisp.