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
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.
SOUTHERN SPICY FRIED CHICKEN
This one is finger-licking good! It's a keeper and a must try!
Provided by Maureen Hogan
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 2h30m
Yield 10
Number Of Ingredients 11
Steps:
- Sprinkle the chicken pieces with salt and pepper, and place them in a deep-sided baking dish.
- Whisk together the buttermilk, hot pepper sauce, and 1 teaspoon of cayenne pepper in a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and cover the dish with plastic wrap. Refrigerate for about 2 hours to marinate.
- Remove the chicken pieces from the buttermilk mixture, and shake off excess. Discard the remaining buttermilk mixture.
- Place the flour, 1 tablespoon of cayenne pepper, garlic powder, paprika, and salt and pepper to taste in a large plastic zipper bag, and shake well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag, and shake well to coat the chicken pieces with seasoned flour.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place chicken pieces into the hot oil, and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). Drain the fried chicken on paper towels.
Nutrition Facts : Calories 479.7 calories, Carbohydrate 41.5 g, Cholesterol 70.5 mg, Fat 23.5 g, Fiber 1.6 g, Protein 24.6 g, SaturatedFat 5.3 g, Sodium 401.4 mg, Sugar 5.1 g
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- In a medium bowl, toss together the chicken pieces, salt, and pepper. Cover and refrigerate overnight. (Up to 24 hours)
- In a 9×9 pan or baking dish, whisk together the milk, eggs, and hot sauce. In a separate 9×9 baking dish, combine the four and salt.
- PLEASE READ NOTES IN POST for additional notes and tips about this step. WARNING: Deep frying can be dangerous! Carefully prepare the area before you begin deep frying. Always make sure that whatever you are deep frying in is stable so that it won’t tip. Always use a tongs, a skimmer, or a deep-fry basket to add and remove chicken pieces from the hot oil. Chicken pieces can slip from forks or spoons and splash hot oil.
- Ladle about a cup of hot frying oil into a heatproof bowl or pan. Whisk in cayenne, brown sugar, and spices. The hot oil will activate the spices. I use a small saucepan for this in case I need to heat the oil up again before basting a second batch.
45 SUMMER CHICKEN RECIPES THE WHOLE CROWD WILL LOVE
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- Oven-Baked Barbecue Chicken. Recipe: Oven-Baked Barbecue Chicken. Nothing says summer like barbecue chicken, and these sweet and sticky chicken drumsticks can be made in the oven.
- Southwest Chicken Tortillas. Recipe: Southwest Chicken Tortillas. Don't worry—we've got Taco Tuesday handled all summer long.
- Heirloom Tomato and Chicken Toss. Recipe: Heirloom Tomato and Chicken Toss. Say hello to the best use of your rotisserie chicken and seasonal tomatoes this summer.
- Garlic-Oregano Chicken with Grilled Leeks and Lemon. Recipe: Garlic-Oregano Chicken with Grilled Leeks and Lemon. A 30-minute marinade of lemon juice and zest, oil, garlic, oregano, and crushed red pepper jump-starts the development of flavor in this dish right from the beginning.
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- Herbed Chicken-and-Rice Salad. Recipe: Herbed Chicken-and-Rice Salad. Incorporating two mainstays of the Southern diet—chicken and rice—this salad is an example of the kind of old-school home cooking.
- BBQ Rub Roasted Chickens with Potatoes and Carrots. Recipe: BBQ Rub Roasted Chickens with Potatoes and Carrots. When everyone and their mama is hanging around this summer, give this sheet pan supper a chance.
- Sheet Pan Greek Chicken with Roasted Potatoes. Recipe: Sheet Pan Greek Chicken with Roasted Potatoes. This sheet pan recipe has got major personality. Two spice rack staples—cinnamon and nutmeg—give wonderful depth of flavor.
- Chicken Caprese Pasta. Recipe: Chicken Caprese Pasta. In just 20 minutes, you can dress up simple pasta with shredded chicken, blistered tomatoes, pesto sauce, and torn chunks of mozzerella.
- BBQ Chicken Pizza. Recipe: BBQ Chicken Pizza. This recipe is a tasty way to get your barbecue flavor fix this summer. Top your pizzas with grilled chicken for extra smokiness.
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- Chicken Bog. Recipe: Chicken Bog. If you don't know Chicken Bog, let us introduce you. Considered a distant cousin of pilau, it's chicken and rice at its finest: juicy chicken and rice perfumed by all the spices.
- Mama's Fried Chicken. Recipe: Mama's Fried Chicken. If we could only know one fried chicken recipe by heart, it would have to be mom's, no question about it.
- Hot Chicken Salad. Recipe: Hot Chicken Salad. Of course, we need a hot chicken version of the beloved chicken salad. You'll want to break out your pimiento peppers for this one.
- Instant Pot Chicken and Dumplings. Recipe: Instant Pot Chicken and Dumplings. It just got a whole lot easier to get this classic on your dinner table, if it wasn't already.
- Sweet Tea-Brined Fried Chicken. Recipe: Sweet Tea-Brined Fried Chicken. There may already be a fried chicken recipe on this list, but we can't pass up a version that brines chicken in the nectar of the South.
- Rotisserie Chicken Noodle Soup. Recipe: Rotisserie Chicken Noodle Soup. Once you make this easy version of chicken noodle, you won't be able to relegate it solely to the sick menu any longer.
- Homemade Chicken Salad. Recipe: Homemade Chicken Salad. Is it the unofficial lunch of the South? We can't confirm, but we do have a hunch.
- King Ranch Chicken Casserole. Recipe: King Ranch Chicken Casserole. A good Southerner knows that this casserole is the supreme dish of all suppers and potlucks.
- Old-Fashioned Chicken Salad. Recipe: Old-Fashioned Chicken Salad. We're throwing in this Old-Fashioned Chicken Salad for good measure. Consider it simplicity at its finest.
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