Spicy Buttermilk Marinade

1. Break the whole chicken down into 2 drumsticks, 2 thighs, 2 wings, and 2 chicken breasts (you can also buy these pieces separately, skin-on, bone-in). Cut the chicken breasts in half. In a large mixing bowl, whisk together the buttermilk, salt, cayenne pepper, paprika, granulated garlic, mustard powder, and black pepper until fully incorporated. Submerge the chicken in the buttermilk marinade. Cover and refrigerate overnight for at least 12 hours (and up to 3 days).

Fried Chicken

1. Fill a large, heavy-bottomed pot (I use a 9qt Le Creuset Dutch Oven) with oil, leaving 2 inches of space from the top. Heat over medium heat until the oil reaches 350F. Maintain this temperature as you fry the chicken. In a large mixing bowl, whisk together the flour, salt, cayenne pepper, paprika, granulated garlic, mustard powder, and black pepper. Set up a rack on top of a sheet pan. Transfer each piece of chicken from the marinade to the rack. Let drain for just about 30 seconds. Individually coat each piece of chicken in the flour mixture, pressing the flour firmly to the chicken in the bowl so that it creates a thick coating. Place the floured chicken back on the rack.
2. Preheat the oven to 350F. Work in batches to fry the chicken in the hot oil until deep, golden brown. Each batch should take about 8-10 minutes. Transfer the fried chicken to a clean sheet pan lined with paper towels. When all the chicken is done frying, remove the paper towels from the pan and pop the chicken in the oven to finish cooking/heat through, just about 5 minutes or so.

Bourbon Pecan Glaze

1. When you begin frying the first batch of chicken, start the glaze. Add the bourbon to a small saucepan and let reduce for 20 minutes on medium-low heat, or until reduced to about 2 tablespoons. Turn the heat to low and gradually whisk in the butter, piece by piece. The mixture should be thick, emulsified, and pale in color. Stir in the brown sugar and add the pecans. Let bubble and melt together. If the glaze becomes too thick, add water. If the glaze becomes too thin, reduce it longer. It should be able to easily drip off a spoon.

To Serve

1. Serve the fried chicken with a big spoonful of bourbon pecan glaze.