Nashville Hot Chicken
Being a lover of all foods hot and spicy, you know when I heard of “Nashville Hot Chicken” I had to investigate. Not being able to just jet off to Nashville, not that I wouldn’t love to explore…, I set off to research and experiment with my own breakdown of such an amazing creation. Knowing that everyone has their own method and flavor, I focused on a more traditional approach…. And thus…This. Enjoy!
Ingredients:
For the Fried Chicken
· 4 pieces boneless skinless cleaned chicken thighs (if using chicken breasts, slice horizontally in half)
· 1 cup buttermilk
· 1/4 cup hot sauce
· 2 1/2 cups all-purpose flour
· 3 tablespoons cornstarch
· 3 tablespoons seasoned salt
· 1 tablespoon paprika
· 2 teaspoons cayenne pepper
· 2 teaspoons black pepper
· 1/2 teaspoon garlic powder
· 1 tablespoon onion powder
· Vegetable oil for frying
· Paper lunch bags (double-up bags to coat chicken seasoning on thighs)
For the Hot Oil Mixture
· 4 tbsp cayenne pepper
· 2 tablespoons dark brown sugar
· 1 teaspoon chili powder
· 1 teaspoon garlic powder
· 1 teaspoon smoked paprika
· 1 1/2 cup oil used to fry chicken (to be added after chicken has been fried)
Instructions:
For the Fried Chicken
· In a medium sized bowl, whisk together buttermilk and hot sauce and set aside
· Next add flour, cornstarch, seasoned salt, paprika, cayenne pepper, black pepper, garlic powder and onion powder to the doubled-up paper bag, close and shake to mix well
· One at a time, put each piece of chicken into seasoned flour bag, shake well to fully coat chicken
· Remove coated chicken piece from bag and dip in buttermilk mixture then back into seasoned flour bag once more, shake to thoroughly coat each piece
· Add each piece to baking sheet to rest
· Repeat for each piece of chicken and let sit for 15-20 minutes to let flour mix coating has set
· While chicken sets, add 2 - 3 inches of oil to a cast iron pot, Dutch oven, heavy bottom high sided skillet or a deep fryer and heat oil to 350º F (use a candy thermometer for easiest temp control)
· Fry each piece making sure to not overcrowd the cooking vessel (do not leave unattended, oil will bubble up).
· Fry till golden brown and internal temp reads 165º F
· Remove chicken from oil and place on paper towels or rack to drain.
· Fry the remaining chicken pieces
For the Hot Chicken Preparation
· Once you are done frying all chicken, whisk together 1 1/2 cup of the hot frying oil you already used to fry the chicken, the cayenne pepper, brown sugar, chili powder, garlic powder and smoked paprika until combined.
· Dunk chicken in hot oil mixture and spoon some of the sugary yummy goo over the top (you will need to whisk oil mixture often)
Great on plain white bread with some dill pickles, or what the heck, do whatever makes you happy!!!!!!
(I like mac-n-cheese ~ recipe coming soon...)
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