Hattie B's Hot Chicken Fries

Ingredients:

For dry marinade:

• 1 whole chicken (about 1,350 g), washed, dried and cut into 4 pieces
• Coarse salt and freshly ground black pepper

For the batter:

• 2 cups of flour
• Sea salt
• Vegetable oil for deep-frying

Poultry coating mixture:

• 1/2 cup lard, melted and heated (or hot oil for deep-frying)
• 3 tbsp. cayenne pepper
• 1 tbsp light brown sugar
• Sea salt and freshly ground black pepper
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• Pickled cucumber slices for garnish

Preparation:

1. Marinate the chicken: In a bowl, combine the chicken pieces with 1 tablespoon of coarse salt and 1.5 teaspoons of black pepper. Cover and refrigerate for 24 hours.
2. Prepare the batter and breading: In a bowl, whisk together the milk, eggs, and hot sauce. In another bowl, combine the flour and 2 teaspoons of sea salt.
3. Coat the chicken in the breading mixture, then dip it in the batter, then dip it again in the flour mixture, shaking off any excess each time.
4. Heat vegetable oil to 160 degrees Celsius (325 degrees Fahrenheit). Place a wire rack on a baking sheet with high edges and set aside. Lower the chicken pieces one at a time into the fryer and fry until crispy: breasts for 15-17 minutes, legs for 18-20 minutes. Place the chicken on the wire rack and let any excess fat drip off.
5. Prepare the coating mixture for the bird: Carefully pour the melted lard or deep-frying oil into a medium heatproof bowl, add the cayenne pepper, brown sugar, 3/4 teaspoon sea salt, 1 teaspoon black pepper, paprika, and garlic powder.
   
   Spread the mixture over the hot chicken and serve immediately. Serve with pickles.