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Ingredients
  • 1 whole chicken, cut into 8 pieces
  • subheading: Marinade:
  • 1 cup buttermilk
  • ¼ cup pickle brine
  • 2 tablespoons Louisiana-style hot sauce
  • 1 large egg
  • subheading: Flour:
  • 2 cups all-purpose flour
  • 2 teaspoons fine table salt
  • subheading: Sauce:
  • ¼ cup butter
  • ¼ cup lard
  • 2 tablespoons cayenne pepper
  • 1 tablespoon packed light brown sugar
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup vegetable oil for frying, or as needed
Steps
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