NASHVILLE HOT CHICKEN
PREP TIME
30 mins
COOK TIME
30 mins
TOTAL TIME
1 hour
The ultimate ode to Nashville Hot Chicken. This tastes just as delicious as the original ones in Nashville restaurants.
Author: Jocelyn Delk Adams of Grandbaby-Cakes.com
Recipe type: Dinner
Cuisine: Southern
Serves: 10 pieces
INGREDIENTS
2 cups buttermilk
⅓ cup hot sauce
2½ cups all-purpose flour
3 tablespoons cornstarch
3 tablespoons seasoned salt
1 tablespoon paprika
2 teaspoons cayenne pepper
2 teaspoons black pepper
½ teaspoon garlic powder
1 tablespoon onion powder
10 pieces chicken
Vegetable oil for frying
⅓ cup cayenne pepper
1½ tablespoons dark brown sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
White bread and sliced pickles (for serving)
INSTRUCTIONS
In a medium sized bowl, whisk together buttermilk and hot sauce and set aside.
Next add flour, cornstarch, seasoned salt, paprika, cayenne pepper, black pepper, garlic powder and onion powder to a paper bag and shake to mix well.
Dip each piece of chicken into seasoned flour and then into buttermilk then back into seasoned flour thoroughly coating each piece. Then add each piece to baking sheet to rest.
Finish coating all chicken and let sit for 15-20 minutes until coating has set.
While coating sets, add 2 - 2½ inches of oil to a cast iron skillet or heavy bottom skillet and heat over medium high heat. Also turn on oven to 275 degrees.
This is my test for knowing when the oil is ready: Big Mama always tossed a tiny bit of flour in the oil and if it began to fry and sizzle, the oil was ready.
Fry four pieces at a time on each side. Make sure you don’t overcrowd the pan.
After each side has turned slightly golden, put the top on the skillet to steam the inside of the chicken ensuring doneness. After a couple of minutes, remove the top and continue to fry until the crust is crispy again and completely golden brown.
Remove chicken from oil and place on paper towels or rack to drain. Place chicken on a baking sheet covered with parchment and add to warmed oven while finishing the other chicken pieces.
Fry the remaining chicken pieces and drain and add to oven. Add the remaining chicken to the oven.
While chicken is in oven, whisk together 1 cup of the frying oil, cayenne pepper, brown sugar, chili powder, garlic powder and smoked paprika until combined.
Brush mixture over completed chicken.
To serve, place hot chicken over white bread and serve with pickles on toothpicks.
PREP TIME
30 mins
COOK TIME
30 mins
TOTAL TIME
1 hour
The ultimate ode to Nashville Hot Chicken. This tastes just as delicious as the original ones in Nashville restaurants.
Author: Jocelyn Delk Adams of Grandbaby-Cakes.com
Recipe type: Dinner
Cuisine: Southern
Serves: 10 pieces
INGREDIENTS
2 cups buttermilk
⅓ cup hot sauce
2½ cups all-purpose flour
3 tablespoons cornstarch
3 tablespoons seasoned salt
1 tablespoon paprika
2 teaspoons cayenne pepper
2 teaspoons black pepper
½ teaspoon garlic powder
1 tablespoon onion powder
10 pieces chicken
Vegetable oil for frying
⅓ cup cayenne pepper
1½ tablespoons dark brown sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
White bread and sliced pickles (for serving)
INSTRUCTIONS
In a medium sized bowl, whisk together buttermilk and hot sauce and set aside.
Next add flour, cornstarch, seasoned salt, paprika, cayenne pepper, black pepper, garlic powder and onion powder to a paper bag and shake to mix well.
Dip each piece of chicken into seasoned flour and then into buttermilk then back into seasoned flour thoroughly coating each piece. Then add each piece to baking sheet to rest.
Finish coating all chicken and let sit for 15-20 minutes until coating has set.
While coating sets, add 2 - 2½ inches of oil to a cast iron skillet or heavy bottom skillet and heat over medium high heat. Also turn on oven to 275 degrees.
This is my test for knowing when the oil is ready: Big Mama always tossed a tiny bit of flour in the oil and if it began to fry and sizzle, the oil was ready.
Fry four pieces at a time on each side. Make sure you don’t overcrowd the pan.
After each side has turned slightly golden, put the top on the skillet to steam the inside of the chicken ensuring doneness. After a couple of minutes, remove the top and continue to fry until the crust is crispy again and completely golden brown.
Remove chicken from oil and place on paper towels or rack to drain. Place chicken on a baking sheet covered with parchment and add to warmed oven while finishing the other chicken pieces.
Fry the remaining chicken pieces and drain and add to oven. Add the remaining chicken to the oven.
While chicken is in oven, whisk together 1 cup of the frying oil, cayenne pepper, brown sugar, chili powder, garlic powder and smoked paprika until combined.
Brush mixture over completed chicken.
To serve, place hot chicken over white bread and serve with pickles on toothpicks.
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