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
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Gary Holden
[email protected]This recipe is amazing! The chicken was so juicy and flavorful, and the sauce was the perfect combination of sweet and spicy. I will definitely be making this again.
BT Company
[email protected]I followed the recipe exactly, but my chicken didn't come out as crispy as I would have liked. I think I might have cooked it for too long.
MS' caramel
[email protected]This recipe was a bit too spicy for me, but it was still really good. I would recommend using less cayenne pepper if you don't like spicy food.
L Bakugou
[email protected]I've tried this recipe a few times now, and it's always a hit. The chicken is always crispy and juicy, and the sauce is the perfect balance of sweet and spicy. I highly recommend this recipe.
NICHODEMUS BUSHFIRE
[email protected]This recipe is a bit time-consuming, but it's worth it. The chicken was absolutely delicious, and the sauce was perfect. I will definitely be making this recipe again.
Asim Sahil
[email protected]I'm not a huge fan of Nashville-style hot chicken, but I thought I'd give this recipe a try. I was pleasantly surprised! The chicken was cooked perfectly and the sauce was really good. I would definitely make this recipe again.
Victor Yegon
[email protected]This recipe is amazing! The chicken was so juicy and flavorful, and the sauce was the perfect combination of sweet and spicy. I will definitely be making this again.
Rafiki
[email protected]I followed the recipe exactly, but my chicken didn't come out as crispy as I would have liked. I think I might have cooked it for too long.
olufemi avoseh
[email protected]This recipe was a bit too spicy for me, but it was still really good. I would recommend using less cayenne pepper if you don't like spicy food.
vacnt DiverRecordz
[email protected]I've made this recipe several times now, and it's always a hit. The chicken is always crispy and juicy, and the sauce is the perfect balance of sweet and spicy. I highly recommend this recipe.
Nany Sak
[email protected]This recipe is a must-try for any fan of Nashville-style hot chicken. The chicken was crispy on the outside and juicy on the inside, and the sauce was perfectly spicy. I will definitely be making this recipe again.
Deepak fun memorable
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of spicy food, but I'm so glad I did! The chicken was cooked perfectly and the spice level was just right. I would definitely make this recipe again.
Mikolaj czostek
[email protected]This recipe is a game-changer! I've tried other Nashville-style hot chicken recipes before, but this one takes the cake. The chicken was crispy, juicy, and had the perfect amount of heat. I served it with some coleslaw and pickles, and it was the per