From: executive chef kenny Callaghan, Blue Smoke, New York City. Yield: 24 servings. 12 qt. vegetable oil 1 gallon flour 1 cup salt 4 tsp. cayenne pepper, ground 3⁄4 cup paprika 1⁄2 cup black pepper * * * 2 qt. buttermilk 1⁄4 cup Texas Pete Hot Sauce 1⁄4 cup salt 2 tsp. black pepper * * * 8 3.5-lb. chickens In a deep, heavy 6-qt. pot, heat 3" of oil to 320°F. In a non-reactive metal bowl, combine flour, salt, cayenne, paprika and pepper. Mix well. In another non-reactive metal bowl, ...
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