Nashville hot chicken

Cut the spine out and keep it for stock; snip the base of the breast bone so the bird cracks in half and bisect it.

Make shallow cuts around the joints, crack them open and run the knife between to separate drumettes, breast and thigh, then drumstick and thigh.

Cut the breasts in half for ten pieces, and repeat with the other half of the bird.

Salt and pepper both sides generously, stack in a container, wrap tightly and refrigerate at least four hours, ideally overnight.

Combine the milk with a few dashes of hot sauce and the eggs, beating with a fork until no streaks of egg remain.

Combine the flour with the kosher salt and a few tablespoons of the egg mixture, which makes clumps of breading.

Bread each piece: flour, then egg, then flour again -- double dipped. Let it sit in the flour while the fat heats.

Melt the lard with an equal amount of vegetable oil over medium high and bring it to 350F.

Lay the chicken in away from you and fry five to seven minutes per side until deeply golden brown and crisp.

Move to a wire rack in a rimmed baking sheet and hold in a 325F oven until cooked through.

Whisk the cayenne, brown sugar, pepper, garlic powder, paprika and kosher salt in a heatproof bowl, then whisk in about half a cup of the hot frying oil.

Brush the spice oil generously over both sides of the chicken while chicken and oil are both still hot, so it absorbs into the crust rather than making it soggy.

Serve on untoasted white bread with pickle chips skewered on top.