Spicy Hot Fried Chicken

Ingredients

2 tspn salt

1 egg

1/2 tspn. black pepper

1/2 tspn. cayenne

3.5 lbs. chicken

1 qt. cooking oil Safflower works great and does not stink up house

1 tspn. chili powder

1 tspn. ground sage

2 tblsp hot sauce

3/4 cup buttermilk

1 1/2 cups flour

Red Chili Glaze ( see notes)

Directions

Mix salt, garlic powder, chili powder, sage, pepper and cayenne in a small bowl. Rinse chicken and pat dry. Use about 1/2 the salt spice mix to rub into all the chicken pieces. Let the chicken dry brine in the refrigerator uncovered for an hour or two,
Season the flour with 1 1/2 teaspoons of the remaining salt mix in a shallow dish. In another shallow bowl, mix buttermilk, egg and 1 tspn. of salt mix. Add hot sauce to taste.
Working with one piece at a time, dip chicken into flour mixture. Shake off excess. Dip into buttermilk mix, let excess drain back into bowl. Dip flour again into flour mix, shake off excess. Place coated chicken on a rack set over a tray and refrigerate uncovered for several hours. Let chicken stand at room temperature while oil heats. Do not let chicken set for more than an hour.
Heat oven to 200. Pour 1/2 inch oil into a 10 inch frying pan. Heat oil until chicken bubbles vigorously. Do not let oil smoke. Place chicken in pan, do not crowd. Cook about 5 minutes each side. Transfer to a baking pan with rack and place in oven. Bake until chicken is firm. Serve on platter with Red chili glaze drizzled over top and extra sauce for dipping.
Properly heated oil yields a bonus. Chicken dries faster and is less odiferous.

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