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Originally published Wednesday, March 26, 2014 at 6:03 AM

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Recipe: Peaches HotHouse Extra Hot Chicken

An adaptation of a recipe from the Peaches HotHouse restaurant in Brooklyn, N.Y.

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Makes 4 to 5 servings

For the brine:

½ cup coarse kosher salt

1 / 3 cup ground black pepper

3 tablespoons onion powder

3 tablespoons garlic powder

3 tablespoons cayenne pepper

3 tablespoons paprika

3½ pounds chicken, cut into 10 pieces

For the very hot spice:

3 tablespoons cayenne pepper

1 to 2 teaspoons smoked ghost-chili powder or smoked hot paprika

2 tablespoons sugar

For the dredge:

2½ cups all-purpose flour

3 tablespoons granulated garlic

3 tablespoons granulated onion

2 teaspoons kosher salt

2 teaspoons ground black pepper

Safflower, corn or vegetable oil, for frying

2 large eggs

1. Prepare the brine: In a large bowl, whisk salt and spices in 2 cups boiling water until salt dissolves. Whisk in 6 cups ice water. The brine should be cold; if not, chill until it is. Add chicken pieces to the cold brine and chill for at least 12 and up to 24 hours.

2. In a bowl, combine the ingredients for the very hot spice mixture. In another bowl, prepare the dredge: combine the flour, granulated garlic and onion, salt and pepper.

3. Remove chicken pieces from brine, pat dry with paper towels and season with a light dusting of hot spice mixture. Dust pieces with dredge mixture. Reserve both the remaining hot spice mixture and the dredge. Let chicken rest in fridge, uncovered, for at least an hour for the coating to adhere.

4. Pour 2 inches of oil into a Dutch oven or heavy-bottomed pot with a cover. Heat oil to 325 degrees on a deep-fat thermometer. In a shallow bowl, whisk together eggs and 2 cups ice water to make egg wash. Dip chicken in egg wash, then coat with more dredge. Shake pieces lightly so any excess dredge falls off.

5. Carefully place chicken in hot oil, about three to four pieces per batch. Cover pot with lid and let fry for five to six minutes, until golden brown on one side. Remove lid and flip pieces. Fry another five to six minutes, uncovered. Using tongs, transfer cooked chicken to a wire rack set over a baking sheet to catch the oil drips. Dust with very hot spice as it comes out of the fryer.

Adapted by Melissa Clark, The New York Times, from Rodney Frazer, Peaches HotHouse, Brooklyn, N.Y.

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