Remove the chicken from the egg wash and dredge it in the flour a second time. Sprinkle the chicken with salt and pepper and dredge it in the flour, and then shake off the excess. Place the flour in a separate large mixing bowl. In a large mixing bowl, combine the egg yolks and milk to make an egg wash. Heat the oil in a large, heavy-bottomed pot over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Bring the oil back to 350 degrees F and repeat with the remaining chicken.Mix the Creole seasoning into the ice water and add in the chicken. Drain the chicken on paper towels and then transfer to a wire rack set over a rimmed baking sheet and season with a little fine sea salt. Fry the chicken, adjusting the burner as necessary to maintain the oil temperature between 300 and 325 degrees F, until deep golden brown and just cooked through, about 12 minutes.
Remove the chicken, 1 piece at a time, from the batter (allowing any excess to drip back into the bowl) and carefully transfer to the oil. Transfer half the chicken into the batter. Heat the oil to 350 degrees F in a large Dutch oven.
Let the batter sit at room temperature for 15 minutes. Slowly whisk in the water and whisk until smooth. Place the chicken on a wire rack set over a rimmed baking sheet and let sit at room temperature for 30 minutes before frying.įor the batter: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, paprika, and chile de arbol until combined. Remove the chicken from the buttermilk marinade and pat completely dry. Cover and refrigerate for at least 4 hours and up to 24 hours, turning occasionally. For the marinade: In a large bowl, mix the buttermilk, sugar, salt, and hot sauce until combined.
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