The Tar Heel State’s version of that other famous hot and spicy fried chicken.
Except the original sauce isand probably always will remaina mystery.
Frankie’s closed in 2004, and the Cureton family still holds the recipe close.
Credit:Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Dipped fried chicken is crispy, crunchy, moist, and spicy.
A hint of molasses comes through the sauce, which is made with apple cider vinegar and hot sauce.
You’ll let the chicken sit overnight before coating it in a flour-cornstarch mixture along with some spices.
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The chicken is then fried, before taking a dip in sauce.
Some dipped chicken recipes have you dunk each piece of chicken in the sauce first.
That might be good for people with a bit of a heat sensitivity.
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With a drizzle, you might get a good balance of heat with the juicy fried chicken.
Save any leftovers in case someone wants to dunk their chicken in it as they go.
For some, one dip is never enough.
Credit:Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Ingredients
Brine:
3cupswhole buttermilk
1/4cupapple cider vinegar
1/4cupdill pickle juice(from 1 [24-oz.]
Brine the chicken:
Add chicken to buttermilk mixture, and turn to coat.
Cover with plastic wrap, and refrigerate at least 4 hours or up to 12 hours.
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Seal and shake to combine.
Coat the chicken:
Place a wire rack inside a large rimmed baking sheet.
Add chicken to flour mixture in bag, and shake until coated.
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Transfer chicken to prepared baking sheet.
Heat over medium until oil reaches 325F.
Place a wire rack inside a second large rimmed baking sheet.
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Transfer cooked chicken to prepared wire rack.
Let cool at room temperature for 15 minutes.
Cook over medium-low, whisking occasionally, until slightly reduced and heated throughout, about 10 minutes.
Credit:Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Transfer Chicken to a large platter, and drizzle with Dip.
Credit:Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Credit:Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Credit:Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Credit:Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Credit:Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
