Nashville Hot Chicken

For the brine:

• 3 cups Hidden Valley^® Original Ranch^® Dressing, Dip & Sauce Mix
• ¾ cup cayenne
• 3 tablespoons granulated garlic
• 3 tablespoons paprika
• 2 tablespoons onion powder
• 1 tablespoon sugar
• 1 2-3 pound chicken, cut into 8 pieces, or 3 lb. chicken wings
• kosher salt and freshly ground black pepper, to taste
• vegetable or peanut oil for frying

For the dip:

• 1 cup whole milk
• 2 large eggs
• 1 tablespoon Louisiana-style hot sauce

For the dredge:

• 2 cups all-purpose flour
• sea salt

For the spicy coating:

• ½ cup shortening or lard, melted
• 3 tablespoons cayenne pepper
• 1 tablespoon packed light brown sugar
• ¾ teaspoon sea salt and freshly ground black pepper
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• Hidden Valley^® Original Ranch^® Dressing, Dip & Sauce Mix, prepared as dressing
• pickle slices

For the brine:

1. In a medium bowl, whisk together the Hidden Valley^® Original Ranch^® Dressing, Dip & Sauce Mix, cayenne pepper, garlic, paprika, onion powder and sugar.
2. Add chicken and toss to coat. Cover and chill 4 hours or overnight.

For the dip and the dredge:

1. In a medium bowl, whisk together the milk, eggs and hot sauce for the dip. Mix the flour and salt together and dredge the chicken in the flour mixture, then dip in the milk mixture, then in the flour mixture again, shaking off excess after each step.
2. Heat the vegetable oil in a deep fryer to 350˚F. Set a wire rack on top of a rimmed baking sheet and set aside. Working in batches, slowly lower the chicken into the fryer and fry until crisp: about 10 minutes for breasts, 8 minutes for thighs, 4 to 5 minutes for wings.
3. Remove chicken and let drain on a rack.

For the spicy coating:

1. Carefully ladle the melted shortening or lard into a medium heatproof bowl and whisk in the cayenne pepper, brown sugar, salt, pepper, paprika and garlic powder. Baste the mixture over the hot fried chicken with Hidden Valley^® Original Ranch^® dressing drizzled on top. Garnish with pickles.