Nashville Hot Chicken

Nashville Hot Chicken

You don’t need to book it to Tennessee to enjoy super crispy and spicy fried chicken.

 #Nashville #Hot #Chicken

INGREDIENTS

• 1 whole chicken, cut into 10 pieces, breasts cut in half
• Dry brine:
• 2 tablespoons kosher salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Fried chicken:
• 12 cups peanut oil
• 1 cup buttermilk
• 3 tablespoons hot sauce
• 3 large eggs, beaten
• 2 1/2 cups all-purpose flour
• 2 teaspoons cayenne pepper
• 1 tablespoon kosher salt
• 2 teaspoons ground black pepper
• Spicy finishing oil:
• 2 tablespoons cayenne
• 1 tablespoon light brown sugar
• 2 teaspoons kosher salt
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Sliced white bread and dill pickle chips, for serving

INSTRUCTIONS

1. Combine salt, pepper, cayenne, paprika, and garlic powder in a large bowl. Add chicken and toss to coat. Cover with plastic wrap and refrigerate overnight or at least 4 hours.
2. Heat peanut oil in a deep, heavy pot outfitted with a deep-fry thermometer to 350°F.
3. Whisk together the buttermilk, hot sauce, and eggs in a medium bowl.
4. In a separate bowl, whisk together the flour, cayenne, salt, and pepper.
5. Pat chicken dry and dip through the flour, then into the buttermilk, letting excess drip off, then back into the flour. Dip once more into the buttermilk mixture and then finally through the flour again.
6. Add chicken to the fryer in batches. Cook white meat for 17 minutes and dark meat for 20 minutes.
7. While chicken is frying, make the spicy finish. Add cayenne, brown sugar, salt, paprika, and garlic powder to a large metal bowl. Carefully ladle in 1/2 cup of the hot fry oil (it will bubble) and whisk to combine.
8. Remove chicken to a wire rack over a sheet tray. Brush the chicken with the hot oil. Serve on white bread slices with pickle chips.

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