Nashville Hot Chicken

hot-chicken2

Jan 16th is National Hot ‘n Spicy Day!

Ingredients:

For Hot Seasoning:

  • 1 tsp. paprika
  • 1 tsp. chili powder
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1 tsp. onion powder
  • 1 1/2 tsp. garlic powder
  • 1 tsp. black pepper
  • 1/2 tsp. kosher salt
  • 1/4 tsp. cayenne pepper

Combine all ingredients in coffee grinder and process until herbs are pulverized OR pulverized herbs with mortar and pestle, then combine with rest of seasonings.

For Hot Baste:

  • 1/4 cup unsalted butter, melted
  • 1/4 cup Tabasco (or your favorite hot) sauce
  • 1 Tbs. honey
  • 1 1/2 tsp. garlic powder

Whisk all ingredients together in a small bowl until blended.

For Hot Chicken:

  •  1/2 cup buttermilk
  • 2 Tbsp. Tabasco (or your favorite hot) sauce
  • 1 whole small fryer chicken,  cut into 8 pieces
  • 1/2 cup all-purpose flour
  • 1/2 cup Panko bread crumbs
  • 1 recipe Hot Seasoning
  • 2 cups Peanut or Vegetable Oil
  • 1 recipe Hot Baste
  • Salt and Pepper to taste

Combine buttermilk and hot sauce in a large bowl.  Pat chicken dry, then submerge in buttermilk mixture to marinate for 20-30 minutes.  Then remove chicken from bowl and place on a rack set over a baking sheet.  Season with salt and pepper.

Combine Panko, flour and Hot Seasoning in a large bowl.  Dredge chicken in mixture, shake off excess and replace on rack.

Heat oil in a large preferably cast iron skillet over medium-high heat to 360 degrees.   Place chicken pieces skin-side down in hot oil.  Only put 3 or 4 pieces in at a time allowing space between pieces. Do not allow chicken pieces to touch.  Reduce heat to medium and fry until brown for 6 to 8 minutes.

Flip chicken pieces, reduce heat to low and cover pan.  Cook to an internal temperature of 165 degrees which should take approximately 10 minutes.  Uncover pan and allow to cook for another 3 to 4 minutes or until coating crisps.

Remove chicken and drain on paper towels.  Cook remaining chicken in same manner.  Brush or drizzle chicken pieces with Hot Baste and serve immediately.  If you want to serve it like they do in Nashville – lay the pieces over a slice of white bread and throw some pickle slices on top.  Enjoy!

 

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