Nashville Hot Chicken

1 whole chicken, cut into 1/8ths (1)

4 cups all-purpose flour (1L)
4 cups buttermilk (1L)
1/2 cup Tabasco sauce (125 mL)
1 Tbsp salt (15 mL)

16 cups canola oil (for frying) (4 L)

Spicy Marinade

2 cups canola oil (500 mL)
¼ cup cayenne pepper (60 mL)
3 Tbsp onion powder (45 mL)
juice and zest from 1 lemon (1)

Garnish

4 large pickles, cut into coins (4)
fresh dill, chopped
1. Place the portioned chicken in a large bowl and mix with hot sauce and buttermilk. Let rest in the fridge for 1 hour.
2. In a separate large bowl, add flour and salt. Place two pieces of chicken in flour mixture at a time and dredge lightly. Repeat until all chicken is dredged.
3. Preheat 16 cups (4L) of canola oil in a table fryer or induction fryer to 325°F (165°C). Cook chicken to internal temp of 160°F (71°C).
4. In another large bowl, mix the 2 cups (500 mL) of canola oil with cayenne, onion powder, lemon juice and lemon zest. Dip the perfectly fried chicken in the spicy marinade.
5. Garnish fried chicken with sliced pickles and fresh dill.