1. At least 30 minutes and up to 2 days prior, generously season cubed chicken breast with salt. Place in an airtight container until you’re ready to fry.

2. Fill a heavy bottomed pan with 8 cups of peanut oil and heat on medium low heat to 325 F.

-In a deep bowl, combine 2 Cups of AP Flour + 1 Tbsp of Kosher Salt

-In a deep bowl, combine 1 Egg, 1 Cup of Buttermilk, 1 Tbsp Pickle Juice, and 1 Tbsp of Tobasco

4. For the spicy oil, mix and combine cayenne powder, garlic powder, smoked paprika, kosher salt, and dark brown sugar.

5. Dunk the chicken into the egg mixture then into the flour mixture, repeating the process once for extra crunchy chicken. Set aside.

6. Once oil is 325 F - 350 F, carefully drop chicken into the hot oil and cook until it reaches an internal temp of 165 F. If you don’t have a meat thermometer, a good way to tell the chicken is done is when it starts to float at the top of the oil. But always cut into it to make sure.

7. Remove chicken from the hot oil onto a wire rack or a paper towel lined plate and salt immediately.

8. Ladle in 1 cup of hot oil into the spice mixture. Whisk vigorously making sure everything is well incorporated.

9. Dunk crispy fried chicken into hot oil mixture and toss to coat.

10. Roughly chop hot chicken.

-Lay down a bed of ruffled potato chips

-Drizzle reheated queso blanco over chips

-Top with roughly chopped hot chicken

-Garnish with pickle slices, more cheese, chives, and a drizzle or two of the spicy oil mixture.

**Alternately, I think this would work really well with bleu cheese crumbles in place of queso blanco

GRUB!