Preparation

• 1 Pat chicken dry with paper towels. Set aside.
• 2 For the chicken coating, set aside three wide, shallow bowls. In one shallow bowl, pour one cup of all-purpose flour and mix it with salt and pepper. In a second shallow bowl, whisk together eggs, buttermilk, and hot sauce. In a third shallow bowl, whisk together the other cup of all-purpose flour and blackened seasoning.
• 3 Take one piece of dried chicken and place into first bowl of flour (that is seasoned with salt and pepper). Shake off excess, then dip it into buttermilk mixture, letting excess drip back into bowl. Finally, dredge again into the final flour bowl (that is seasoned with the blackened seasoning).
• 4 Place prepared chicken on a baking sheet. Continue with the rest of the chicken breasts.
• 5 Using a heavy-bottomed pot or large cast iron skillet, pour in oil so it comes up about 3-4 inches inside the pot. Heat over medium-high heat until a heat-safe thermometer registers 325° F.
• 6 Working in batches, fry 2-3 pieces of chicken at a time, turning occasionally.
• 7 The chicken coating should be deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160° F for white meat and 165° F for dark (about 15-18 minutes.)
• 8 Transfer cooked chicken to a clean wire rack set inside a baking sheet.
• 9 For the hot sauce, whisk together cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil.
• 10 Cook's note: I usually use the oil in which I've fried the chicken after it has cooled slightly. Or you can use fresh oil. I like the added flavor the used oil gives the sauce.
• 11 Brush fried chicken with spicy oil or drizzle it on top.
• 12 Serve with sliced white bread and pickles and pair with a sweet, chilled wine like Sutter Home Moscato.