Chipati Hot Wings

Ingredients

• 1 tablespoon plus 1 1/2 teaspoons fresh ground black pepper
• 2 tablespoons kosher salt
• 4 eggs
• 2 cups buttermilk
• 2 tablespoons Tabasco sauce
• 1/4 cup dill pickle juice
• 8 chicken drumettes
• 6 chicken tenders cut in half
• 4 cups flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Canola oil for frying

Nasville-Style Hot Sauce

• 4 tablespoons cayenne pepper
• 2 tablespoons dark brown sugar
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 cup canola oil

• Ranch dressing
• Frank’s Red Hot Sauce

Instructions

1. In a large mixing bowl, whisk pepper, salt, eggs, buttermilk, Tabasco sauce and pickle juice.
2. Add chicken and marinade in refrigerator for 4 hours or overnight.
3. In a serparate bowl, combine flour, 1 1/2 teaspoon pepper, garlic powder, onion powder, and 1/2 tablespoons salt.
4. Set aside.
5. When ready to fry, heat 2 inchs of oil in a cast iron skillet.
6. Remove chicken from marinade.
7. Dredge in flour, return to marinade, coat once more with flour and then fry chicken legs about 5 minutes per side. Repeat with breast pieces, frying for about 3-4 minutes per side
8. Remove chicken from pan and blot with paper towels.
9. Add to bowl of Nashville hot sauce, coating generously.
10. Add breast pieces to your favorite sandwich roll.
11. Drizzle with Ranch Red Hot Pepper dressing and top with dill pickle slices.

Notes

I fried the chicken in a cast iron pan on the grill to avoid splatters in the kitchen.

By KathyMillerTime
Adapted from Garden & Gun, Chef Jesse Houston