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Hot Chicken

(recipe, Hank Sawtelle)



  1. The Paste (enough for one or two chicken breasts):
  2. 1 Tbsp. plus 2 tsp lard
  3. 3 Tbsp. cayenne
  4. 3 pinches sugar
  5. ⅜ tsp. salt
  6. ¼ tsp. garlic powder
  7. Other Ingredients:
  8. Self-rising flour, chicken, white bread, and pickles


  1. All the seasoning is in the paste; dredge the chicken in plain self-rising flour. Fry it.
  2. Mix all of the ingredients for the paste (microwaving the lard for about 30 seconds will make this easier). Apply it evenly and liberally to the fried chicken using either a basting brush or your latex glove-protected hands. Note: I generally use about a teaspoonful of paste for each side of a chicken breast. This method is the only way I know to get the orange, grease-soaked white bread that is the hallmark of all true hot chicken.
  3. When you've covered the top half, flip it over onto a piece of white bread and finish the job. Enjoy.