It sounds crazy, but it's basically like being able to put lots of hot sauce on fried chicken, without it getting soggy. For the record, I�ve never been to Nashville, so I can�t tell you how authentic this is, but it works for me, and is fairly easy to pull off.
By the way, do yourself a favor, and toss the chicken with a tablespoon of kosher salt the night before you fry, and you�ll get a nicely seasoned, moister bird.
By the way, do yourself a favor, and toss the chicken with a tablespoon of kosher salt the night before you fry, and you�ll get a nicely seasoned, moister bird. You can cut up a whole chicken, or just buy a package of leg sections, which work great in this recipe. If you want to see how to cut up a chicken, check out this old buttermilk fried chicken video. I cut the breasts in half in that one, but the technique is the same. I really hope you give this amazing fried chicken recipe a try soon. Enjoy!
Ingredients for Nashville Hot Chicken:
1 whole chicken, cut into 8 pieces, tossed with 1 tablespoon kosher salt, and refrigerated overnight.
For the marinade:
1 cup buttermilk
1/4 cup pickle brine
2 tablespoon Louisiana-style hot sauce
1 large egg
For the flour:
2 cups AP flour
2 teaspoons fine table salt or 4 teaspoon kosher salt
For the sauce:
1/4 cup lard
1/4 cup butter
2 tablespoons cayenne pepper
1 tablespoon packed light brown sugar
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
- Heat oil to 350 F. and maintain temp of 325 F. during frying. Cook to at least 160 internal temp.
- Heat oil to 350 F. and maintain temp of 325 F. during frying. Cook to at least 160 internal temp.