Name: Glazed Fried Chicken with Old Bay and Cayenne
Yield: 8 Servings
Ingredients: 9.5 ounces kosher salt (1 cup Morton or 1⅔ cups Diamond Crystal); ⅓ cup (packed) light brown sugar; ¾ cup hot sauce (preferably Crystal); 2 3½–4-pound chickens, cut into 8 pieces (legs and thighs separated, breasts halved), backbone and wing tips removed; 4 cups all-purpose flour; 6 tablespoons Old Bay seasoning; 3 cups buttermilk; ¾ cup lard; 1 tablespoon Old Bay seasoning; 2 teaspoons paprika; 1½ teaspoons cayenne pepper; Vegetable oil (for frying; about 4 quarts); A deep-fry thermometer

Christopher Testani

Three steps to success: A flavorful brine infuses the chicken with seasoning and keeps it juicy, an overnight chill allows the crust to set, and a spicy glaze seals the deal.

Recipe notes