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Hot Fried Chicken

Hot Fried Chicken
Hot Fried ChickenMichael Persico


  • 2 chickens, cut into pieces
  • 9 cups buttermilk
  • Dredge
  • 6 cups self-rising flour
  • 6 tablespoons salt
  • 3 tablespoons onion powder
  • 3 tablespoons garlic powder
  • 3 teaspoons smoked paprika
  • Canola oil, for frying
  • Paste
  • 1 1/2 cups lard
  • 6 tablespoons cayenne
  • 3 tablespoon salt
  • 6 teaspoon garlic powder
  • 6 teaspoon onion powder
  • For serving (optional)
  • 4-6 slices brioche bread
  • Pickle slices
  • Buttermilk ranch
  • Dill, chopped
  • Chef notes

    Kevin Sbraga, chef and owner of The Fat Ham in Philadelphia, shares a recipe for trendy hot fried chicken, a spicy delicious take on fried chicken that has everyone going wild.


    Pour buttermilk into a large bowl. Submerge chicken in buttermilk and let marinate in refrigerator for 15 minutes.

    Meanwhile, combine all dredge ingredients in a bowl. Mix well to ensure even seasoning. Remove marinated chicken from refrigerator. Dredge in the seasoned flour and allow to sit for 10 minutes.

    Make the paste by melting lard at medium heat in a saucepan. Carefully pour lard into a mixing bowl. Add remaining paste ingredients, mix, and allow to cool to 100 degrees or room temperature. 

    Heat canola oil in a deep-fryer, wok, or deep walled-saucepan to 325 degrees. Working in batches, lower the chicken into the fryer and fry about 12 minutes or until crispy. Remove with slotted spoon. Fill a baster with the paste and squeeze it over the chicken right out of the fryer. 

    Arrange bread slices on a platter. Top with pickles, buttermilk ranch, and dill for a cooling effect and finish with hot chicken on top. Serve immediately.