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  Recipe Home » Poultry » Mountain William xtra-HOT CHICKEN
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  Mountain William xtra-HOT CHICKEN
  Category: Poultry
  Author: Pitmaster
  Date: 2/7/2016
  Hits: 636
2 quarts water
1/2 cup hot sauce
1/2 cup salt
1/2 cup sugar
1 (3 1/2 to 4 pound) whole chicken, quartered

2 cups all purpose flour
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 egg
1/2 cup milk
1/2 cup water

Hot Magic:
1/4 cup peanut or vegetable oil
3 1/2 tablespoons cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 teaspoon sugar
1 teaspoon dry mustard
Brine chicken:
Whisk water, hot sauce, salt, and sugar in large bowl until salt and sugar dissolve.
Add chicken and refrigerate, covered, for 30 minutes or up to one hour.

Making Magic:
Heat 3 tablespoons oil in small saucepan over medium heat until shimmering.
Add cayenne pepper, paprika, salt, garlic powder, dry mustard, and sugar and cook until fragrant, about 30 seconds.
Transfer to small bowl.

Remove chicken from refrigerator and pour off brine.
Combine flour, 1/2 teaspoon salt, and pepper in large bowl.
Combine egg, milk, & water in another bowl and whisk
Dredge chicken pieces 2 at a time in flour mixture then wet mixture and repeat once more.
Shake excess flour from chicken and transfer to wire rack.

Adjust oven rack to middle position and heat oven to 200 degrees.
Heat frying oil in large Dutch oven over medium high heat to 350 degrees or use deep fryer set to 350 degrees.
Fry half of chicken, trying to maintain oil temperature between 300 and 325 degrees, until deep golden brown and white meat registers 160 degrees (175 for dark meat), 20 to 25 minutes.
Drain chicken on clean wire rack set inside rimmed baking sheet and place in oven. Bring oil back to 350 degrees and repeat with remaining chicken.
Stir spicy oil mixture to recombine and brush over both sides of chicken.
Serve on white bread with pickles.
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