Remove the chicken and let it drain on the rack. Working in batches, lower the chicken into the fryer and fry until crisp, 15 to 17 minutes for breast quarters and 18 to 20 minutes for leg quarters. Set a wire rack on top of a rimmed baking sheet and set aside. Heat the vegetable oil in a deep-fryer to 325 degrees F. In a separate bowl, whisk together the flour and 2 teaspoons sea salt.ĭredge the chicken in the flour mixture, then dip in the milk mixture, then in the flour mixture again, shaking off the excess after each step. Make the dip and dredge: In a bowl, whisk together the milk, eggs and hot sauce.
Dry-brine the chicken: In a bowl, toss the chicken pieces with 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper cover and refrigerate overnight or up to 24 hours.
