Name: Fried Chicken
Prep time: 20 min
Cook time: 30 min
Yield: 4
Ingredients: 2 Quarts Buttermilk; 150 grams Frank’s Red Hot Sauce; 16 grams salt; 8 grams sugar; 5 sprigs dill, torn; 5 sprigs thyme, torn; One whole chicken, cut in 8 pieces, leaving as many bones as possible; 1 quart AP flour; 1 cup potato starch; 7.5 grams cayenne pepper; 15 grams paprika; 6.25 grams mustard powder; 1.25 grams garlic powder; 3.75 grams onion powder; 6.25 grams black pepper; 25 grams salt

Chicken Brine

Whisk everything together until salt and sugar is dissolved.

One whole chicken, cut in 8 pieces, leaving as many bones as possible

Chicken Dredge

Whisk all dredge ingredients until combined.

Take a whole chicken, cut in 8-10 pieces (2 wings, 2 breasts cut in half or not depending on size, 2 thighs, 2 legs) with as many bones left in as possible, and brine it overnight.

Drain but don't dry it completely then toss in the dredge.

Let it sit for at least 15-20 minutes but not more than an hour to hydrate the flour and help create the crust.

Fry in vegetable or peanut oil at 325 Fahrenheit for 12-13 minutes or to an internal temperature of 165 degrees.

Drain on a rack or paper towels and season with kosher salt immediately when it comes out of the oil.

Chef Nick goes old school and takes us on a trip down south, and shows us his tricks for extra crispy fried chicken and flakey-af biscuits. Then Chef Akira puts a new and delicious twist on a classic  - potato salad.