Flamin’ Hot Cheetos are great. Fried chicken is great. Together, they make something even greater.

Hot Cheetos Fried Chicken

PREP: 15 Min

INGREDIENTS

• 3 pounds chicken, a variety drumsticks, thighs and bone-in breasts
• 3 cups buttermilk
• 1 cup pickle brine
• 1 head garlic, smashed
• 6 tablespoons kosher salt, separated
• 2-3 turns with a pepper grinder
• 3 cups flour
• 2 cups Flamin’ Hot Cheetos
• 2 tablespoons paprika
• 2 tablespoons cayenne
• 2 tablespoons garlic powder
• 6-8 cups peanut or canola oil, for frying

INSTRUCTIONS

1. Mix buttermilk, pickle brine, smashed head of garlic and 3 tablespoons kosher salt in a large bowl. Add chicken and stir to coat. Cover and let chicken brine in the fridge for at least 2-4 hours to overnight. Remove chicken from fridge, and as it comes to room temperature prepare your coating.
2. Place Hot Cheetos into a food processor and pulse until there are no large bits left. Mix together the flour, Hot Cheeto dust, 3 tablespoons kosher salt, paprika, cayenne and garlic powder.
3. Heat your oil in a heavy-bottomed (preferably cast-iron) pan with high sides. Place a thermometer on the side of your pan so you can keep the oil temperature around 350°F. When your oil is heated, take the chicken piece by piece from the brine and dredge it in the flour mixture. Fry each piece until golden brown, usually between 6-12 minutes per side, depending on the size of the chicken pieces, taking care not to crowd the pan while frying. Let cool on a wire rack.

Buttermilk Herb Dipping Sauce

PREP: 10 Min

INGREDIENTS

• 1/2 cup buttermilk
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 3 tablespoons fresh parsley, chopped
• 11/2 tablespoon fresh chives, chopped
• 1/2 teaspoon white wine vinegar
• 1/2 teaspoon pickle brine
• 1 clove garlic, finely grated
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper

INSTRUCTIONS

1. Whisk together all ingredients. Season with more salt, pepper or garlic to your taste. Will keep in an airtight container in the fridge for a few days.

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