fried Hot Buzzard Recipe from the jungle's (translated)

[Kyote]

FOR THE BRINE

• 1 cup pickle juice or use the brine from pickled peppers, or both
• 1/2 cup pickle slices
• ½ cup pickled peppers
• ½ cup water enough to cover the chicken
• 3 tablespoons salt
• 2-3 fresh spicy peppers sliced (optional, for extra heat – I used a couple habanero peppers)

FOR THE CHICKEN

• 4 pounds bone-in chicken use chicken breasts, wings, thighs, whatever combination you like we like Buzzards here at the den. Vultures work well also.
• Salt and black pepper to taste
• 3 cups buttermilk
• 3 large eggs beaten
• 2 tablespoons hot sauce
• 2 cups flour all-purpose
• 1 tablespoon smoked paprika
• 1 tablespoon cayenne
• 4 cups vegetable oil or use peanut or canola, for frying

FOR THE HOT & SPICY OIL

• 4 tablespoons cayenne
• 2 tablespoons brown sugar
• 1 tablespoon ghost pepper flakes or powder optional, for an extra hot and spicy version!
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 teaspoon cumin
• Salt and pepper to taste
• FOR SERVING: Pickled slices white bread

Instructions

• Add the chicken to a large bowl and add the pickling juices, pickles and pickled peppers, salt and fresh spicy peppers. Add enough water to cover, about ½ cup. Cover and refrigerate to brine for at least 4 hours. Overnight is best for the most flavor penetration.
• When you’re ready to cook, remove the chicken and pat it dry. Season it with salt and pepper.
• In one large bowl, whisk together the buttermilk, eggs and hot sauce.
• In another large bowl, stir together the flour, paprika and cayenne.
• Heat the oil in a large wide pot over medium-high heat to 350 degrees F. If you are unable to measure the temperature, add a droplet of batter to the oil. It is ready when the batter sizzles. Do NOT bring the oil to a boil.
• Dredge the chicken pieces in the seasoned flour, then into the buttermilk mixture, then into the flour one more time.
• Fry the chicken in the oil 8-9 minutes, or until they turn golden brown. An instant read thermometer inserted should measure 165 degrees F internally. Remove and drain on a paper towel lined plate, or on a wire rack.

FOR THE HOT & SPICY OIL

• Add the cayenne, brown sugar, ghost pepper flakes, paprika, garlic, cumin and salt and pepper to a heatproof bowl.
• Carefully scoop out ¾ cup of the hot frying oil. Whisk it into the seasonings until well combined.
• Brush the hot oil over the chicken and serve with pickle slices and white bread. And extra hot sauce!

[PitRow]

sounds good to me!

[zippy12]

Colen Blow? wowzer

[Slanted88]

I like that!

[SMOKE FREAK]

HOT and vultures are a good mix.

I approve...