Spicy Fried Chicken
Michael Symon's Hot Sauce Fried Chicken
- 3 pounds Chicken Thighs and Legs
- Salt and Pepper
- 1 bottle of Hot Sauce
- 3 cups Buttermilk
- 3 cups Flour (for dredging)
- Vegetable Oil (for frying)
- 1/2 pound Bacon
- 2 Scallions (chopped)
- Start this recipe the night before. Season the chicken pieces generously with salt and pepper. Place the chicken in a resealable bag and pour in the hot sauce. Squeeze out the excess air and place the bag in a casserole dish (in case the bag leaks). Massage the chicken in the bag, ensuring to coat all the pieces. Marinate in the fridge overnight.
- Remove the chicken from the marinade and discard the hot sauce. Pour the buttermilk in a shallow container and place the flour in a shallow container as well. Season the flour with salt and peper.
- Set up a resting rack on a sheet tray. Dip the chicken pieces in the buttermilk and then dredge them in flour. Place on the rack, uncovered, and then place the rack in the refrigerator for 6 hours.
- Preheat a large pot of oil to 325 degrees F. Remove the chicken from the fridge 15 minutes prior to use. Place the bacon in the oil to render. Fry in batches until golden brown, about 10 to 12 minutes per batch. Remove the bacon once crisp. Chop.
- Remove the chicken with a slotted utensil to a paper towel lined plate. Sprinkle with salt immediately. Serve topped with the chopped bacon and scallions.