NASHVILLE-STYLE HOT FRIED CHICKEN
This version of Nashville hot fried chicken, adapted from Peaches HotHouse in Brooklyn, will make your tongue sizzle and fill your eyes with tears from a combination of cayenne and ghost chile powders. (The latter is one of the hottest chiles in the world, reaching 1,000,000 on the Scoville heat scale.) Note that the recipe calls for both granulated and powdered onion and garlic. Try to use both. The powdered stuff is stronger in flavor while the granulated has a little more texture to it. (However if you can't find both, either kind will work throughout the recipe.) The traditional way to serve this is on top of a piece or two of soft white bread, which helps mitigate the heat. A cold beer wouldn't hurt, either.
Provided by Melissa Clark
Categories dinner, lunch, main course
Time 1h45m
Yield 4 to 5 servings
Number Of Ingredients 17
Steps:
- Prepare the brine: In a large bowl, whisk salt and spices in 2 cups boiling water until salt dissolves. Whisk in 6 cups ice water. The brine should be cold; if not, chill until it is. Add chicken pieces to the cold brine and chill for at least 12 and up to 24 hours.
- In a bowl, combine the ingredients for the very hot spice mixture. In another bowl, prepare the dredge: combine the flour, granulated garlic and onion, salt and pepper.
- Remove chicken pieces from brine, pat dry with paper towels and season with a light dusting of hot spice mixture. Dust pieces with dredge mixture. Reserve both the remaining hot spice mixture and the dredge. Let chicken rest in fridge, uncovered, for at least an hour for the coating to adhere.
- Pour 2 inches of oil into a Dutch oven or heavy-bottomed pot with a cover. Heat oil to 325 degrees on a deep-fat thermometer. In a shallow bowl, whisk together eggs and 2 cups ice water to make egg wash. Dip chicken in egg wash, then coat with more dredge. Shake pieces lightly so any excess dredge falls off.
- Carefully place chicken in hot oil, about 3 to 4 pieces per batch. Cover pot with lid and let fry for 5 to 6 minutes, until golden brown on one side. Remove lid and flip pieces. Fry another 5 to 6 minutes, uncovered. Using tongs, transfer cooked chicken to a wire rack set over a baking sheet to catch the oil drips. Dust with very hot spice as it comes out of the fryer.
Nutrition Facts : @context http, Calories 1079, UnsaturatedFat 33 grams, Carbohydrate 79 grams, Fat 52 grams, Fiber 9 grams, Protein 73 grams, SaturatedFat 15 grams, Sodium 1033 milligrams, Sugar 7 grams, TransFat 0 grams
HATTIE B'S HOT CHICKEN
Provided by Food Network
Time 8h45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Dry-brine the chicken: In a bowl, toss the chicken pieces with 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper; cover and refrigerate overnight or up to 24 hours.
- Make the dip and dredge: In a bowl, whisk together the milk, eggs and hot sauce. In a separate bowl, whisk together the flour and 2 teaspoons sea salt.
- Dredge the chicken in the flour mixture, then dip in the milk mixture, then in the flour mixture again, shaking off the excess after each step.
- Heat the vegetable oil in a deep-fryer to 325 degrees F. Set a wire rack on top of a rimmed baking sheet and set aside. Working in batches, lower the chicken into the fryer and fry until crisp, 15 to 17 minutes for breast quarters and 18 to 20 minutes for leg quarters. Remove the chicken and let it drain on the rack.
- Make the spicy coating: Carefully ladle the lard or frying oil into a medium heatproof bowl and whisk in the cayenne pepper, brown sugar, 3/4 teaspoon sea salt, 1 teaspoon black pepper, the paprika and garlic powder. Baste the spice mixture over the hot fried chicken and serve immediately; garnish with pickles.
HOT FRIED CHICKEN
Make and share this Hot Fried Chicken recipe from Food.com.
Provided by Food.com
Categories Chicken
Time 13h35m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- For the buttermilk marinade: Whisk the buttermilk together with the honey, hot sauce, salt, seafood seasoning, black pepper and cayenne in a large mixing bowl.
- Submerge the chicken pieces in the buttermilk. Cover the bowl with plastic wrap and refrigerate at least 12 hours.
- Pull the chicken out of the fridge and let it come up to room temperature, still in the marinade, about 45 minutes.
- Preheat the oven to 200 degrees F.
- Heat the oil in a deep pot or a deep-fryer over high heat (the oil should be 3 inches deep) so that it starts popping, about 350 degrees F. A good rule of thumb: if you drop a pinch of flour into the oil and it fries up immediately, you're good to go.
- While the oil is heating, combine the seafood seasoning, paprika, salt, celery seed, cayenne, chili powder, garlic powder, onion powder and black pepper in a large mixing bowl. Reserve half to be sprinkled over the chicken after it's fried later, and combine the other half with the flour in a large bowl. Mix things around with your hands so everything is distributed evenly.
- When the oil is hot, transfer a piece of chicken into the dredging flour, heaping flour on top of it and flipping it around until the chicken is completely coated. Do the same with each piece until there's no more space in the bowl.
- Lightly shake the chicken (just enough to get rid of the really loose bits of flour) and drop into the fry pot using your hands or a pair of tongs. (You will definitely need to fry your chicken in batches, unless you've got some really big bowls and pots.).
- Fry the chicken until golden brown, about 8 minutes, and then transfer to a rack set on a baking sheet with tongs.
- Sprinkle each piece of chicken with the seasoning mixture, turning with tongs to coat on all sides.
- Let the chicken rest in the oven at least 10 minutes, so that the cooking process finishes. Meanwhile, fry up the next batch of chicken.
- Hold the fried chicken in the oven until all the pieces are fried and rested and you're ready to serve it up. Then pile the chicken on a big plate, put it in the center of the table with biscuits, collards and slaw, and let everybody start grabbing pieces. I guarantee it will disappear fast.
Nutrition Facts : Calories 6103.9, Fat 558.6, SaturatedFat 89.5, Cholesterol 497.4, Sodium 4370.8, Carbohydrate 141.8, Fiber 11.5, Sugar 21.6, Protein 145.7
CHEF JOHN'S NASHVILLE HOT CHICKEN
If you've never had Nashville Hot Chicken, we're talking about an ultra-crispy fried chicken doused with a cayenne-infused glaze, and by 'glaze' I mean melted butter and lard. 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.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 10h
Yield 4
Number Of Ingredients 17
Steps:
- Toss chicken pieces with 1 tablespoon kosher salt. Transfer chicken to a bowl; cover and refrigerate overnight.
- Whisk buttermilk, pickle brine, hot sauce, and egg together in a mixing bowl. Pour marinade over chicken and stir to ensure each piece is thoroughly coated. Cover and let chicken marinate in refrigerator 2 to 4 hours.
- Mix flour and salt together in a shallow flat dish. Remove chicken from marinade and blot with paper towels. Reserve marinade. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides; remove chicken from marinade allowing excess to drip back into the bowl. Coat the chicken once again in flour mixture. Place on a rack. Repeat with all chicken pieces. Allow to sit out about 15 minutes to allow coating to dry out a bit.
- Place butter and lard in a large pot. Add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium-high heat. Cook and stir until fats melt. Remove from heat; keep sauce warm.
- Fill cast iron skillet about 1/3 of the way with vegetable oil. Heat oil to 350 degrees F over medium-high heat. Carefully place chicken into hot oil, skin side down. Maintain an oil temperature of 325 degrees F, adjusting heat as need. Fry until instant read thermometer reads 160 degrees F, 8 to 10 minutes per side.
- Transfer chicken to a rack to drain. Brush with the sauce on both sides.
Nutrition Facts : Calories 1114.9 calories, Carbohydrate 74.5 g, Cholesterol 258.2 mg, Fat 66 g, Fiber 3.3 g, Protein 53.9 g, SaturatedFat 22.8 g, Sodium 3754.8 mg, Sugar 7 g
SOUTHERN FRIED CHICKEN
This recipe is originally from Alabama, and has been passed down for generations.
Provided by Cindy Garrick
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Season chicken pieces with salt, pepper, and paprika. Roll in flour.
- Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.
Nutrition Facts : Calories 491.3 calories, Carbohydrate 16.1 g, Cholesterol 97 mg, Fat 32 g, Fiber 0.7 g, Protein 32.8 g, SaturatedFat 6.7 g, Sodium 93.7 mg, Sugar 0.1 g
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- Pour buttermilk into a large bowl. Submerge chicken in buttermilk and let marinate in refrigerator for 15 minutes.
- Meanwhile, combine all dredge ingredients in a bowl. Mix well to ensure even seasoning. Remove marinated chicken from refrigerator. Dredge in the seasoned flour and allow to sit for 10 minutes.
- Make the paste by melting lard at medium heat in a saucepan. Carefully pour lard into a mixing bowl. Add remaining paste ingredients, mix, and allow to cool to 100 degrees or room temperature.
- Heat canola oil in a deep-fryer, wok, or deep walled-saucepan to 325 degrees. Working in batches, lower the chicken into the fryer and fry about 12 minutes or until crispy. Remove with slotted spoon. Fill a baster with the paste and squeeze it over the chicken right out of the fryer.
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