Directions

• Mix buttermilk and sriracha in a large mixing bowl or little Brine Bucket
• (Optional Step) Cut breasts into “fingers” for quicker cooking.
• Add the chicken pieces to the buttermilk mixture and put in the fridge for at least 4 hours. Overnight is best.
• In a bowl, mix all the spices together
• Add the flour and mix well
• Put 2/3 of the flour into a large Ziplock bag
• Remove chicken from the buttermilk, and reserve the buttermilk.
• Add eggs to the buttermilk and mix well.
• Take a piece of chicken, dredge in the flour mixture
• Dunk it in the butter milk and shake off excess liquid.
• Put it in the Ziplock baggie (do this for 3 of 4 pieces.)
• Shake the bag, ensuring the chicken is fully coated.
• Remove from bag and place on wire rack. They MUST stay there until the wet and dry merge to create a paste on the chicken. This is crucial.
• Heat up enough oil to go up at least half-way on each piece of chicken in a cast iron pan or dutch oven, to 350 degrees.
• Once the chicken pieces look all pasty, start frying them, turning the pieces every few minutes.
• When cooked (thighs to 165 degrees, full breasts to 185 degrees), place on a wire rack NOT paper towels.
• Enjoy!