Friday, December 9, 2022

Mind-Blowing Nashville Hot Chicken

 

                       For the fried chicken:

3-4 pounds bone-in chicken pieces, 8 pieces total

1 1/4 c. dill pickle juice

3 T. sugar

1 1/2 c. buttermilk

1/4 c. hot sauce (Frank's RedHot or Louisiana), or to taste

2 c. all-purpose flour

1/4 c. cornstarch

3 T. creole seasoning

2 quarts peanut or vegetable oil

For the Spicy oil:

3/4 c. reserved fry oil

1/4 c. ground cayenne pepper, I use 1/8 cup.

1 T. smoked paprika

1 T. brown sugar

2 t. chili powder

1 t. garlic powder

1 t. salt

For Serving:

white bread

dill pickles

  1. To brine the chicken, warm the pickle juice on the stovetop or in the microwave.  Stir in the sugar until dissolved.  Cool a bit.
  2. Pour the pickle juice brine in a large zip bag.
  3. Add the chicken pieces and brine the chicken in the refrigerator for at least 1 hour, or up to 8 hours.
  4. Once the chicken has brined, set out two rimmed plates or bowls.  Pour the buttermilk and hot sauce in one dish and mix well.  In the second, combine the flour, cornstarch, and creole seasoning.  Mix well.
  5. Drain the brine off the chicken.  Set out a metal rack.  Dunk each chicken piece in the flour mixture, then the buttermilk, then back in the flour mixture.
  6. Place the breaded chicken pieces on the rack.  It is good for the chicken to rest before frying so don't heat the oil until all the chicken has been coated.
  7. Set a large saucepot on the stovetop and clip a candy/deep fry thermometer to the side of the pot.
  8. Fill the pot 2/3's full of the oil. Turn the heat on medium-high.
  9. Pre-heat the oven to 350 degrees.
  10. Once the oil reaches 350 degrees, carefully place the chicken into the oil. Do not crowd.  
  11. Fry until golden brown about 7-8 minutes.  Chicken will not be fully cooked.  Remove chicken and place on a rack on a baking sheet.
  12. Place in the oven and bake until an inserted meat thermometer reads 165 degrees, about 15 minutes.
  13. For the spicy oil, scoop out 3/4 cup of fry oil and put in a heatproof mixing bowl. Add the cayenne pepper, smoked paprika, brown sugar, chili powder, garlic powder and salt. Stir to mix well.
  14. When ready to serve the chicken, brush each chicken piece with the spicy oil all over.
  15. It is traditional to serve the chicken over 2 slices of white bread topped with pickles.