If you’ve never had Nashville hot chicken, you’re in for an experience. Crisp fried chicken coated in a smoking hot paste of cayenne pepper and spices. YUMMY!
Nashville Hot Chicken
If you’ve never had Nashville hot chicken, you’re in for an experience. Crisp fried chicken coated in a smoking hot paste of cayenne pepper and spices. YUMMY!
Ingredients
- 1 whole frying chicken, 4 to 5lbs, cut into 10 pieces (chop the breasts in half through the thickest part)
- 1 cup lard (16 tbsp), room temperature
- 1/2 cup cayenne pepper
- 1 tbsp kosher salt
- 1 tbsp sugar
- 1/2 tbsp garlic powder
- 1 tsp white pepper
- 1 tsp black pepper
- 1 cup flour
- 1 tsp baking powder
- 1/4 cup kosher salt
- 1/4 cup sugar
- Oil or lard for frying
- White bread and pickle chips or jalapenos for serving
Instructions
- In a large, deep bowl or stock pot, combine the 1/4 cup of kosher salt and 1/4 cup of sugar and add a cup or two of cold water. Swish together until the salt and sugar are dissolved, then add the chicken pieces to the bowl. Add more cold water until the chicken pieces are completely submerged. Cover and refrigerate for at least 3 to 4 hours (no more than 24 hours).
- Use an electric mixer to cream together the lard, peppers, salt, sugar, and garlic powder until fully incorporated. Scrape the mixture into an airtight container and store in the refrigerator until ready to use.
- When ready, remove the chicken from the brine and pat dry. Allow the chicken to rest at room temperature for at least an hour prior to cooking.
- In a large plastic bag, combine the cup of flour, and the baking powder. Add the chicken pieces a few at a time, and toss them lightly in the flour mixture. Set the pieces aside on a wire rack for about 10 to 15 minutes.
- Fill a heavy 12" skillet with cooking oil, about an inch deep, and heat the oil over medium-high heat until around 350 to 375 degrees F.
- Give the chicken pieces another quick dusting in the flour, and add them to the pan. Don't crowd the pan - work in batches to ensure the chicken isn't crowded. Cover with a tight-fitting lid, and fry until golden brown on one side, about 8 to 10 minutes. Turn the chicken and fry uncovered until the other side is golden brown, and the pieces are cooked through.
- Meanwhile, over very low heat, warm the spice paste so that the lard softens, and the mixture is saucy. Remove from the heat, but keep warm (the spices may settle to the bottom if you warm it too much; just stir it before using). Alternately, you can microwave the paste for about 30 seconds or so, just until it's easily stirrable. It will melt further when it comes into contact with the hot fried chicken.
- Remove the chicken pieces to a large bowl and drizzle them generously with the warmed spice paste. Use tongs (or wear gloves and use your hands) to toss the pieces around so that they are evenly coated with the spices.
- Serve the seasoned chicken immediately on a slice or two of white bread, and top with pickle chips or sliced jalapenos.
Recipe and Photo: The Haute Meal
