2 cups all-purpose flour
2 cups buttermilk
1/2 cup 9°80° Charleston Hot
2 large eggs
5-6 boneless large chicken thighs (or 2-3 chicken breasts, split)
Oil for frying
Your choice of bread
Dill pickle slices
Use two large shallow dishes. One for the flour and one for the wet ingredients.
In the first shallow dish, add the flour.
In the second shallow dish, whisk together buttermilk, 9°80° Charleston Hot and eggs.
Place a piece of parchment paper or wax paper on a large baking sheet.
Dredge chicken in the flour, making sure to flip the chicken to coat both sides.
Dip the chicken in the wet buttermilk mixture, making sure to coat both sides. Letting the excess drain off. Dip the chicken back into the flour again, coating both sides. Move to the prepared baking sheet and repeat with the rest of the chicken.
Let the chicken rest while you heat the oil.
Heat the oil to 350°F. Pour enough oil into a large deep skillet or Dutch oven (at least 3-inches tall) so the oil depth is at least 2-inches deep.
Once the oil is hot enough, gently slide two or three pieces of the chicken into the pan. Fry the chicken for about 6 to 8 minutes, adjusting the heat lower or higher to maintain 350°F. Be sure to flip the chicken halfway through the cooking time to ensure even cooking. The chicken will be done when it is golden brown, and the internal temperature of the chicken is 165°F.
Once done, move the fry pieces to a wire rack placed on a baking sheet or a plate lined with paper towels to drain. Repeat with the rest of the chicken, frying in batches.
Assemble sandwiches and drizzle 9°80° Charleston Hot to finish. Enjoy!