Glazed Fried Chicken With Old Bay and Cayenne

Name: Glazed Fried Chicken With Old Bay and Cayenne
Yield: 8
Ingredients: 9.5 ounces kosher salt (1 cup Morton or 1 2/3 cups Diamond Crystal); 1/3 cup (packed) light brown sugar; 3/4 cup hot sauce (preferably Crystal); 2 (3 1/2–4-pound) chickens, cut into 8 pieces (legs and thighs separated, breasts halved), backbone and wing tips removed; 4 cups all-purpose flour; 6 tablespoons Old Bay seasoning; 3 cups buttermilk; 3/4 cup lard; 1 tablespoon Old Bay seasoning; 2 teaspoons paprika; 1 1/2 teaspoons cayenne pepper; Vegetable oil (for frying; about 4 quarts); A deep-fry thermometer

Glazed Fried Chicken With Old Bay and Cayenne was pinched from <a href="http://www.epicurious.com/recipes/food/views/glazed-fried-chicken-with-old-bay-and-cayenne-56389708?" target="_blank">www.epicurious.com.</a>

"Three steps to success: A flavorful brine infuses the chicken with seasoning and keeps it juicy, an overnight chill allows the crust to set, and a spicy glaze seals the deal...."

INGREDIENTS

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9.5 ounces kosher salt (1 cup Morton or 1 2/3 cups Diamond Crystal)

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1/3 cup (packed) light brown sugar

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3/4 cup hot sauce (preferably Crystal)

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2 (3 1/2–4-pound) chickens, cut into 8 pieces (legs and thighs separated, breasts halved), backbone and wing tips removed

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4 cups all-purpose flour

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6 tablespoons Old Bay seasoning

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3 cups buttermilk

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3/4 cup lard

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1 tablespoon Old Bay seasoning

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2 teaspoons paprika

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1 1/2 teaspoons cayenne pepper

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Vegetable oil (for frying; about 4 quarts)

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A deep-fry thermometer

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