Whole Fried Nashville Hot Chicken

Ingredients 150g fine salt 1.5L water 1 kg (2.2 lbs) chicken wings peanut oil, for deep frying sweet and spicy pickles, thick sliced white bread, to serve Flour Daddy 1 tsp ground coriander 1 tsp ground dried bay leaf ½ tsp ground sage ½ tsp smoked paprika ½ tsp sweet paprika ½ tsp ground ginger 1 tsp garlic powder ½ tsp ground cloves ½ tsp ground nutmeg ½ tsp ground cardamom 150g (1 cup) plain flour 75g (½ cup) potato starch 100g (½ cup) rice flour Masala Dip 100g each pork lard, bacon fat, ghee, unsalted butter 100ml peanut oil 1½ tbsp cayenne pepper 2 tbsp smoked paprika ½ tsp onion powder ½ tsp garlic powder 1 tbsp fine MSG 1 tbsp fine salt freshly ground white pepper Nashville Spice Mix (spicy) 1 tbsp sweet paprika 1 tbsp smoked paprika 1 tsp fine sea salt 1 tsp Gochugaru 1 tsp cayenne pepper 1 tsp onion powder 1 tsp garlic powder 1 tsp chilli powder freshly cracked white pepper Directions Brine the chicken Combine fine salt and water in a large bowl and mix until salt dissolves. Add chicken wings and stir to coat and submerge in liquid, then refrigerate for 2½ hours to brine. Prep the flour daddy Mix all the spices and flours in a large bowl until well combined. Transfer half the mixture to a large bag. Drain the chicken from the brine and add to the bag in batches, tossing and moving around to coat the chicken completely. Transfer chicken to a rack over a tray and leave to rest for 1-2 hours at room temperature, to allow the glutens to absorb the moisture in the chicken. Make the Masala dip Combine the peanut oil, pork lard, bacon fat and ghee in a medium saucepan over medium heat until 180°C (375°F). Combine the cayenne, paprika, onion and garlic powders, MSG, salt and white pepper. Mix until well combined. Remove the saucepan from the heat and whisk in the spices, then the butter, taking care to not let it bubble over the top of the saucepan. Prep the Nashville spice mix Combine all the spices in a medium bowl and mix well. Transfer to a shaker jar and set aside. Cook and enjoy! Return chicken back to the bag with the remaining Flour Daddy mixture and toss to coat again. Heat peanut oil to 180°C in a deep frying pan. Cook chicken, in batches for 7 ½ minutes, until golden brown and cooked through. Transfer to a large bowl and season with some salt. Drizzle with some of the masala dip and a sprinkle of the spice mix and toss well to coat. Add more spice mix and some chicken salt seasoning. Serve chicken with fresh white bread and pickles.