Nashville Hot Chicken October 12, 2019 INGREDIENTS 2 3½–4-lb. chickens, each cut into 10 pieces (breasts halved)1 tablespoon freshly ground black pepper2 tablespoons plus 4 tsp. kosher salt4 large eggs2 cups buttermilk or whole milk2 tablespoons vinegar-based hot sauce (such as Tabasco or Texas Pete)4 cups all-purpose flourVegetable oil (for frying; about 10 cups)6 tablespoons cayenne pepper2 tablespoons dark brown sugar1 teaspoon chili powder1 teaspoon garlic powder1 teaspoon paprikaWhite bread and sliced pickles (for serving) special equipment A deep-fry thermometer RECIPE PREPARATION Toss chicken with black pepper and 2 Tbsp. salt in a large bowl. Cover and chill at least 3 hours.Whisk eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 4 tsp. salt in another large bowl.Fit a Dutch oven with thermometer; pour in oil to measure 2”. Heat over medium-high heat until thermometer registers 325°. Pat chicken dry. Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.Working in 4 batches and returning oil to 325° between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160° for white meat and 165° for dark, 15–18 minutes. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil. Brush fried chicken with spicy oil. Serve with bread and pickles.DO AHEAD: Chicken can be seasoned 1 day ahead. Keep chilled.