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Beer Fried Chicken

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Ingredients
  

  • 3 lbs chicken legs
  • ¼ cup kosher salt
  • 1 sweet white onion sliced
  • 1 ½ cups buttermilk
  • 12 ounces pale ale
  • 2 tsp red chili sauce such as Sriracha or Tapatio
  • 2 ½ cups flour
  • 1 tsp black pepper
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • 1 tsp chili powder
  • 1 tbs brown sugar
  • oil for frying

Instructions
 

  • Arrange the chicken in an even layer in a large baking pan.
  • Sprinkle evenly with kosher salt. Cover and refrigerate for 1 to 2 hours. Rinse the chicken and pan thoroughly of salt, return the chicken to the baking dish along with the onion slices.
  • In a small bowl whisk together the buttermilk, beer and chili sauce, pour evenly over the chicken, cover and refrigerate for 8 to 24 hours.
  • In a medium sized bowl stir together the flour, black pepper, smoked paprika, garlic powder, chili powder and brown sugar.
  • One at a time remove the chicken legs, dredge in the flour mixture then gently re-dip in the marinade and recoat with the flour mixture (double coating of the flour mixture will give you a crispier chicken), set on a baking sheet.
  • Allow the coated chicken to sit at room temperature for 10 to 15 minutes.
  • At the oil to a large pot until about 6 inches deep, heat to 350 degrees using a cooking thermometer clipped to the pan, adjust heat to maintain that temperature.
  • Working in batches fry the chicken until golden brown and cooked through, about 12 minutes each.