Nashville Hot Chicken

There are three things I love about Tennesse, Jack Denial whiskey, Memphis dry rub BBQ, and the famous Nashville hot chicken. As fried chicken goes, this is as good as it gets, perfectly crispy skin, juicy meat, and a layer of hot and spicy butter/lard. Here’s how to make this.

You need: 1 whole chicken (or 2 legs, 2 thighs, 2 breasts & 2 wings); 2 cups buttermilk; 1/2 cup pickle brine; 3 tbsp hot sauce; 1 egg;  1 tsp salt; 1 tsp ground black pepper; 1 tsp cayenne pepper2 cups all-purpose flour; 1 tbsp garlic powder; 1 tbsp onion powder; 2 tbsp butter; 2 tbsp lard; 2 tbsp sweet paprika; 2 tbsp cayenne pepper; 1 tbsp brown sugar

How to make this:

  1. Mix together the buttermilk, pickle brine, egg, hot sauce, salt, and pepper using a whisk, then soak the chicken in the marinate for about 4 to 6 hours
  2. Combine the flour, cayenne pepper, garlic powder, and onion powder. Dry the chicken using some paper towel, then coat the chicken with the flour, dip it in the buttermilk marinade again, then coat it with another layer of flour
  3. Heat the oil in a large heavy-duty pot (like a dutch oven), fill it half full and heat it til the oil reaches 150C or 300F degrees. Then fry them for about 10 to 13 min, and let them sit for about 10 min
  4. In a small pan, heat up the butter & lard over medium heat, then add the cayenne, paprika powder, and brown sugar, turn off the heat, then stir for about 2 min or until the sauce turns smooth
  5. Smother or brush on a layer of sauce, serve it over some white toasts or waffle, with some pickle chips
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Author: Yusen Ye

Do you like food? Me too, I fucking love food. A college student/trained saucier trying to figure out how to cook easy & delicious food!

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