Glazed Fried Chicken With Old Bay and Cayenne
Glazed Fried Chicken With Old Bay and Cayenne is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Heat salt, brown sugar, and 4 cups water in a large pot over medium, whisking, until salt and sugar dissolve, about 5 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat salt, brown sugar, and 4 cups water in a large pot over medium, whisking, until salt and sugar dissolve, about 5 minutes.
Remove from heat and stir in hot sauce and 8 cups ice water.
Add chicken to brine, cover, and chill 4 hours.
Combine 2 cups flour and 3 tablespoons Old Bay seasoning in a shallow baking dish and toss with your fingers to evenly distribute seasoning.
Place buttermilk in a medium bowl.
Remove chicken from brine and pat dry with paper towels.
Working one at a time, dip 8 pieces of chicken in buttermilk, allowing excess to drip off, then coat in flour mixture, packing all around chicken and pressing firmly into cracks and crevices; shake off excess.
Place chicken on a wire rack set inside a rimmed baking sheet.
Discard flour mixture, which will be wet at this point, and repeat process with remaining flour, Old Bay, buttermilk, and chicken; place on another wire rack set inside a rimmed baking sheet.
Chill, uncovered, 12–24 hours.
Let chicken stand at room temperature 30 minutes.
Heat lard, Old Bay, paprika, and cayenne in a small saucepan over low, stirring, until lard is melted, about 3 minutes.
Set glaze aside.
Pour oil into a large pot fitted with deep-fry thermometer to come halfway up the sides.
Heat over medium-high until thermometer registers 325°.
Working in 4 batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature, until skin is deep golden brown and an instant-read thermometer inserted into the thickest part of chicken registers 165° for dark meat and 160° for white meat, 10–12 minutes per batch.
Transfer chicken back to wire racks and let rest 5 minutes.
Brush lightly with glaze (reheat glaze, if needed) and let cool.
Store on racks at room temperature up to 3 hours ahead.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.