Nashville Style Hot Chicken
Prep Time
60 Minutes
Cook Time
270 Minutes
Yield
Serves 8
Description
Most ingredients are available in Antonio’s Market!
Ingredients
2 ea 3 ½-4 lb Chickens, each cut into 10 pieces (breasts halved)
4 ea Eggs
2 cups Buttermilk or Whole Milk
2 tbsp Tabasco or Texas Pete Hot Sauce
4 cups All-Purpose Flour
6 tbsp Cayenne Pepper
2 tbsp Dark Brown Sugar
1 tsp Chili Powder
1 tsp Garlic Powder
1 tsp Paprika
1 tbsp Freshly Ground Black Pepper
6 tbsp Kosher Salt
Vegetable Oil (for frying)
White bread and sliced pickles for serving
Deep-Fry Thermometer
Method of Preparation
1. In a large bowl, toss the chicken with black pepper and 2 tbsp salt.
2. Cover the bowl and chill at least 3 hours.
3. In a separate large bowl, whisk eggs, buttermilk and hot sauce.
4. In another large bowl, whisk flour and remaining 4 tbsp of salt.
5. Place a thermometer on a Dutch oven and pour oil in. Oil should be 2 inches deep.
6. Heat over medium-high heat until the thermometer reaches 325 degrees F.
7. Pat chicken dry.
8. Working with 1 piece at a time, dredge in flour mixture, shake off excess flour.
9. Then dip the chicken into the buttermilk mixture and let excess buttermilk drip into the bowl.
10. Dredge the chicken in the flour mixture again and place on a baking sheet.
11. Working in batches and returning oil to 325 degrees F between batches, fry chicken, turning occasionally, until skin is golden brown and crisp. 15-18 minutes.
12. Transfer to a wire rack set inside a baking sheet. Let cool.
13. Whisk cayenne, brown sugar, chili powder, garlic powder and paprika in a medium bowl.
14. Carefully whisk in 1 cup of the frying oil.
15. Brush fried chicken with spicy oil.
16. Serve with bread and pickles.
Recipe Source
www.bonappetit.com