Ingredients
4 chicken thighs, trimmed (you can sub white meat, but I prefer the flavor of dark. If you go with breast meat I like to slice it in half so it isn’t so thick for frying).
4 buns, buttered
Brine
2 C, pickle juice (we use Best Maid)
Meat Church Holy Voodoo
Dredge
1 package Meat Church Chicken Fried Breading (sub your own seasoned flour dredge recipe if you don’t have ours yet)
2 T Meat Church Holy Voodoo
Wash
2 large eggs
1 C buttermilk (sub milk)
1 T your favorite hot sauce
Spicy Coating
1/2 C hot frying oil (use this from your pan after you fry – or sub melted lard)
2 T cayenne pepper (adjust to you heat preference)
1 T brown sugar
1 T Meat Church Holy Voodoo
Brine\Season the chicken
Directions
Brine the chicken in pickle juice for 2 hours completely submerged. I’ve tinkered with different lengths of time and 2-3 hours is all you need in my opinion. This will give you that Chick Fil A like taste. We source our pickle juice (Best Maid) by the gallon at our local Atwoods.
Remove the chicken from the brine, pat dry and season lightly with our Holy Voodoo.
Prepare your fryer
I use a deep cast iron skillet at 325 with peanut oil. Certainly you can use a fryer or whatever you are most comfortable with.
Prep your chicken for frying
Make a station with a pan of chicken and then 2 medium bowls where we will place the chicken into the dredge, then the egg wash, then the dredge again.
Bowl #1 – Dump contents of 1 package of Meat Church Chicken Fried Breading + 1-2 T of Meat Church Holy Voodoo into a bowl and mix well.
Bowl # 2 – Mix the eggs, milk and hot sauce.
Take each piece of chicken and coat it in the Chicken Fried Breading\Voodoo dredge. Then soak it completely in the wash. Then coat it thoroughly in the dredge again.
Next slowly place the chicken into the hot oil and fry until golden brown. We use our Thermoworks Instant Read Thermometer to make sure each piece of chicken reaches at least 165 internal temperature.
Remove the chicken from the oil and place on a paper towel lined plate or pan to catch the oil run off.
Prep your spicy coating
Mix the hot oil (some people prefer to sub melted lard), cayenne (adjust this to your preference of heat level), brown sugar and Holy Voodoo in bowl. Careful as this oil is very hot. Spoon this mixture over each piece of chicken to your liking.
We serve these on toasted bun’s simply with mayonnaise and pickles. Enjoy!
