Habanero Fried Chicken

This recipe is meant to mimic the habanero fried chicken at Momofuko Ma Peche. Momofuku serves several varies of fried chicken and we couldn't find the exact recipe. I'm sure that there are specific spices but all we did was mince 3 habanero and mix it into the breadcrumbs. Wasn't that close to the meal we were trying to mimic but ours was very good.

Also, John doesn't feel the need to measure anything but here's my guess:

Ingredients:
1 whole chicken divided (Fairway sells this or we could have bought a whole chicken and butchered it ourselves)
Water + salt for brine
1/2 cup flour
1/2 cup unseasoned breadcrumbs
1/2 cup panko
3 habanero, minced (in food processor)
4 eggs

Equipment:
Sheet pan
Wire rack (I always use this combo so that the bottom crisps a little more than sitting in the fat that's cooking off)

Directions:
Brine the chicken for a couple hours.

Break eggs and lightly beat. Combine flour, breadcrumbs, panko, and habanero.

Dip each piece of chicken into the eggs and then the breadcrumb mixture. Let sit in the fridge for about an hour to set.

Preheat oven to 425 degrees. Cook for 25 minutes. Drop to 375 degrees. Cook for 25 minutes.


Notes:
I don't know about this dredging in egg than breadcrumb mixture but it's how John wanted to do it, even though that's not what most of the recipes said. Also most of the recipes recommend using just flour and no breadcrumbs because when you deep fry it, the breadcrumbs would turn black.

The breadcrumb mixture tasted really spicy in the bowl and I was worried it would be intolerably spicy when eating but for some reason it was much less spicy after it was cooked.