Our Denver version of hot chicken borrows from two places we love: the tang and tenderness of a cultured-dairy brine, and the post-fry heat associated with Nashville hot chicken. Zombie Powder goes into the batter and comes back again at the finish.
For the brine
- 3 to 4 lb bone-in chicken pieces
- 3 cups buttermilk
- 1/3 cup kosher salt
- 2 tbsp sugar
Combine and refrigerate the chicken in the brine for at least 4 hours, preferably overnight.
Dry dredge
- 2 to 2 1/2 cups all-purpose flour
- 1 to 1 1/2 tbsp cornstarch
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp chipotle chile powder
Wet batter
- 3 to 4 cups all-purpose flour
- 2 to 3 tbsp cornstarch
- Zombie Powder to taste
- 1/2 can beer
- 1 can sparkling water
Cook
- Set up a rack over a sheet pan before frying so the finished chicken has somewhere to drain.
- Heat a high-smoke-point frying oil to about 350°F.
- Remove the chicken from the brine and let excess brine drip away. Coat in the dry dredge, then the wet batter.
- Lower each piece carefully into the oil, working in small batches so the temperature stays steady.
- Fry until deeply golden and the chicken reaches 165°F internally in the thickest part.
- Transfer to the rack. While still hot, finish with a little of the frying oil and another shake of Zombie Powder.
The point is not speed. Set up the stations first, keep the oil temperature under control and let the crust do its thing.
Show us your version at @zombiespicerub.