Spicy Fried Chicken with Gravy

Place chicken pieces on a wire rack set over a baking sheet. Season generously on all sides with salt.

Refrigerate the chicken, uncovered, for at least 4 hours to dry brine.

To make the gravy, melt butter in a saucepan over medium heat. Whisk in an equal amount of flour to create a roux.

Cook the roux, whisking constantly, until it turns a deep golden brown.

Add a splash of soy sauce, then slowly whisk in the chicken stock until the gravy is smooth.

Simmer until the gravy thickens to your desired consistency. Season with salt and pepper to taste, then set aside.

Prepare the dry dredge. In a large bowl, combine 2 cups of all-purpose flour, corn starch, chili powder, garlic powder, paprika, salt, and pepper. Mix well.

Prepare the wet batter. In a separate large bowl, whisk together the egg and hot sauce.

Add about 1/2 cup of the dry dredge mixture to the egg and hot sauce, then slowly whisk in the cold sparkling water to create a smooth, thin batter.

Take a piece of dry-brined chicken and coat it thoroughly in the dry dredge.

Dip the floured chicken into the wet batter, letting any excess drip off.

Return the chicken to the dry dredge for a final, thick coating, pressing the flour mixture on to ensure it adheres.

Heat frying oil in a deep fryer or large pot to 350°F (175°C).

Carefully place the breaded chicken into the hot oil and fry for 10-12 minutes, until golden brown, crispy, and cooked through.

Remove the chicken from the fryer and let it drain on a wire rack.

Immediately season the hot chicken with flaky salt, a pinch of cayenne pepper, and five-spice powder.

Serve hot with the prepared gravy for dipping.