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Nashville-Style Hot Chicken
Nashville-Style Hot Chicken
Ingredients
1 8-cut fryer chicken
1 qt. buttermilk
2 cups flour, seasoned with:
1 tbl. salt
2 tsp. black pepper
2 tsp. garlic powder
2 tsp. cayenne pepper
2 cups peanut, corn or vegetable oil
½ cup vegetable or peanut oil
3 tbl. cayenne pepper (use more or less to suit your taste for spiciness)
1 tbl. dark brown sugar
1 tsp. chili powder
1 tsp. smoked paprika
1 tsp. onion powder
1 tsp. garlic powder
Sliced pickles, to taste
8 slices Turano Sliced Italian Bread
¼ cup pepper jelly
Dijonnaisse (if desired)
Powdered Sugar (if desired)
Directions
Marinate chicken in a covered container with buttermilk for at least two hours (overnight is best).
Remove chicken from container, shake off excess buttermilk, then coat with seasoned flour. Shake off excess flour. Dip back into the buttermilk mixture, then coat with flour again. Set pieces on a pan.
Heat oil in a medium skillet over medium-high heat to 350°F.
Fry chicken pieces for 15-20 minutes or until cooked to 165°F internal temperature (wings and legs will cook faster than breasts and thighs, so keep an eye on them), turning each piece periodically while frying. Adjust heat as necessary to maintain oil temperature of 325-350°F while frying. Transfer pieces to a rack over a drip pan as they finish cooking.
While still hot, brush chicken generously with spicy glaze.
Serve over Turano Sliced Italian Bread with pickles.
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