Spicy Fried Chicken - Alison Roman

Name: Spicy Fried Chicken - Alison Roman
Ingredients: 1 4-4 ½ pound chicken , broken down into parts (or 2 pounds boneless, skinless thighs if making sandwiches); 1 cup pickle juice; 1 cup buttermilk; 3 tablespoons hot sauce , such as franks, tabasco, cholula, crystal, or queen majesty (more if you want it even spicier); 2–4 cloves garlic , grated (depending on how garlicky you like it); 2 cups all purpose flour; ¼ cup cornstarch; 2 tablespoons cayenne pepper (optional); 2 tablespoons kosher salt; 1 tablespoon hot smoked paprika (optional); 1 tablespoon cracked black pepper; 1 48 oz bottle canola oil , for frying; Pickles, peppers or pickled peppers , for serving; Shredduce (shredded iceberg lettuce); Martin’s potato rolls; ¼ cup mayonnaise; Splash of vinegar , such as rice wine or white distilled; Hot sauce , to taste; Thinly sliced onion; Pepperoncini

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Cooling rack
Deep-fry thermometer
Cast iron skillet
Dutch oven
Mixing bowl
Baking sheet
Oven
Stove
Tongs
Skillet

Ingredients

1 4-4 ½ pound chicken , broken down into parts (or 2 pounds boneless, skinless thighs if making sandwiches)
1 cup pickle juice
1 cup buttermilk
3 tablespoons hot sauce , such as franks, tabasco, cholula, crystal, or queen majesty (more if you want it even spicier)
2–4 cloves garlic , grated (depending on how garlicky you like it)
2 cups all purpose flour
¼ cup cornstarch
2 tablespoons cayenne pepper (optional)
2 tablespoons kosher salt
1 tablespoon hot smoked paprika (optional)
1 tablespoon cracked black pepper
1 48 oz bottle canola oil , for frying
Pickles, peppers or pickled peppers , for serving
Shredduce (shredded iceberg lettuce)
Martin’s potato rolls
¼ cup mayonnaise
Splash of vinegar , such as rice wine or white distilled
Hot sauce , to taste
Thinly sliced onion
Pepperoncini