Servings: 6

Rub: subheading: Rub:
2 T Sugar 2 T Sugar
1½ T Salt 1½ T Salt
1 T Paprika 1 T Paprika
1 T Chili powder 1 T Chili powder
2 t Garlic powder 2 t Garlic powder
2 t Onion powder 2 t Onion powder
1 t Mustard powder 1 t Mustard powder
½ t White pepper ½ t White pepper
⅛ t Cayenne pepper ⅛ t Cayenne pepper
 
Wet Marinade: subheading: Wet Marinade:
1 Whole chicken 1 Whole chicken
1½ c. Buttermilk 1½ c. Buttermilk
1 T. Rub 1 T. Rub
3 Bay leaves 3 Bay leaves
2 T Hot sauce 2 T Hot sauce
 
Dredge: subheading: Dredge:
1½ c Flour (trying ½ c. into cornstarch) 1½ c Flour (trying ½ c. into cornstarch)
1 t. Baking powder 1 t. Baking powder
1½ T Rub 1½ T Rub
 
Wash: subheading: Wash:
Marinade remainder Marinade remainder
1 Egg 1 Egg
 
Sauce: subheading: Sauce:
½ c Butter ½ c Butter
2 T Sugar 2 T Sugar
2 T Rub 2 T Rub
¾ t Cayenne Pepper ¾ t Cayenne Pepper

Whisk all of the Spice Rub seasonings together in a small bowl. Remove 2½ T for an overnight dry marinade, put 1 T Rub in a 1 gal. bag along with wet marinade, refrigerate. Put 2 T. aside for sauce.
Cut up chicken into drumsticks, wings, split breasts cut in half, and thighs. Sprinkle with dry marinade. Cover and refrigerate overnight.
Approximately 6 hours to eating, put chicken pieces in wet marinade baggie.
Prepare dredge in 1 gal. baggie with all remaining Spice Rub, should be at least 1½ T.
Whisk egg and add to wet marinade bag. Working with 1 piece of chicken at a time, shake chicken in Flour, shake of any excess, and place chicken on a baking rack. Repeat until all chicken is coated. Rest the dredged chicken on a wire rack for at least 10 to 30 minutes.
Add enough vegetable oil to a heavy pot until oil measures 2½” deep. Heat over medium high heat until oil registers 350° F. (Make sure chicken has been out of fridge a total of 30 minutes) Add 3 to 4 chicken pieces to oil, Temp will drop between 280 to 325°. Fry until chicken’s internal temperature reaches 160°or 165° for dark meat, about 5 to 8 minutes total. [6 to 8 min per side?] [2½ to 4 min per side if its ½“ thin]
When the first batch of chicken is fried, transfer it to a wire rack set over a baking sheet, and place it in a 200° oven to drain and keep warm while you fry the next 2 batches.
Meanwhile, vigorously whisk in melted butter to your Nashville Hot Sauce until smooth. Serve sauce in little side bowl. [last time I took some hot used oil, added some butter, brushed each top, sprinkled it, repeated with rest, them flipped them over and repeated. I liked it] I want to joule the chicken and then fry it.

I’m not satisfied with the sauce, it’s so oily  I’m not satisfied with the sauce, it’s so oily
I noticed at Howlin’ Ray’s they have a tub of frying oil that they dip the chicken in before shaking on the powder  I noticed at Howlin’ Ray’s they have a tub of frying oil that they dip the chicken in before shaking on the powder
Just use all skinless breasts next time, double coated, 2 min/side  Just use all skinless breasts next time, double coated, 2 min/side