Nashville Hot Sauce Recipes

Steps:

• For the chicken: Pour enough buttermilk over the chicken pieces to cover them and place in refrigerator at least 24 hours.
• Preheat a Dutch oven filled three-quarters of the way with peanut oil to 275 degrees F.
• Drain chicken in a colander, then coat chicken in enough seasoned flour to coat.
• Gently drop chicken into oil and cook until internal temperature reaches 165 degrees F, roughly 18 minutes. Set aside.
• For the sauce: Meanwhile, combine the canola oil, bacon fat, cayenne powders, sugar, pickle juice, paprika, garlic powder and chili powder together in a bowl and whisk until smooth. Gently pour 1 cup of the mixture over fried chicken and toss in a bowl, making sure to completely coat chicken (watch your eyes, this stuff is no joke!). (Save remaining sauce for another use.)
• Remove from bowl and enjoy!

Steps:

• For the slaw: In a large bowl, whisk together the mayonnaise, vinegar and sugar. Season with salt and pepper. Add the cabbage, carrots and shallot. Stir until evenly coated. Set aside while you prepare the chicken. The longer the slaw sits, the better it gets.
• For the hot chicken: Heat 4 inches of vegetable oil to 365 degrees F in a Dutch oven. Prepare 2 sheet trays with wire racks. Generously sprinkle both sides of the chicken breasts with Miss Brown's House Seasoning.
• Create a dredging station by putting the flour in a medium bowl. Next, whisk together the buttermilk and hot sauce in a second medium bowl. Working with one piece at a time, dredge the seasoned chicken in the flour to coat, then dip in the buttermilk mixture and back into the flour. Place onto one of the prepared sheet trays (keep the other tray clean). Continue until all the chicken is coated.
• Carefully add the chicken, skin-side down, to the oil and cook, turning once, until it is golden brown on the outside with an internal temperature of 165 degrees F, 10 to 12 minutes. Remove to the clean prepared sheet tray when ready.
• While the chicken is frying, make the hot butter sauce: Melt the butter in a medium saucepan over medium-high heat. Add the hot sauce, brown sugar, cayenne and Miss Brown's seasoning. Cook for 5 minutes, stirring occasionally. When ready to serve, dip each piece of fried chicken in the hot butter sauce. Place each piece of chicken on the bottom of a potato roll and top with slaw and pickles. Drizzle extra sauce on top. Close each sandwich with a top bun.
• Whisk together the onion powder, paprika, garlic powder, salt and black pepper in a medium bowl. Store any extra seasoning mix in an airtight container. Makes 5 teaspoons.

Steps:

• Toss chicken pieces with 1 tablespoon kosher salt. Transfer chicken to a bowl; cover and refrigerate overnight.
• Whisk buttermilk, pickle brine, hot sauce, and egg together in a mixing bowl. Pour marinade over chicken and stir to ensure each piece is thoroughly coated. Cover and let chicken marinate in refrigerator 2 to 4 hours.
• Mix flour and salt together in a shallow flat dish. Remove chicken from marinade and blot with paper towels. Reserve marinade. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides; remove chicken from marinade allowing excess to drip back into the bowl. Coat the chicken once again in flour mixture. Place on a rack. Repeat with all chicken pieces. Allow to sit out about 15 minutes to allow coating to dry out a bit.
• Place butter and lard in a large pot. Add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium-high heat. Cook and stir until fats melt. Remove from heat; keep sauce warm.
• Fill cast iron skillet about 1/3 of the way with vegetable oil. Heat oil to 350 degrees F over medium-high heat. Carefully place chicken into hot oil, skin side down. Maintain an oil temperature of 325 degrees F, adjusting heat as need. Fry until instant read thermometer reads 160 degrees F, 8 to 10 minutes per side.
• Transfer chicken to a rack to drain. Brush with the sauce on both sides.

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened and darkened in color, 20-25 minutes.

Steps:

• Whisk all of the Spice Rub seasonings together in a small bowl. Remove 1 1/2 tablespoons Spice Rub to a large bowl along with 2 cups buttermilk and 2 bay leaves. Add chicken and toss to coat. Cover and refrigerate for 3 hours up to overnight.
• When ready to cook, remove 1 teaspoon Spice Rub to a medium bowl for your Nashville Hot Sauce. Stir in all remaining Nashville Hot Sauce ingredients except butter (oil will be separated - you will combine later).
• Prepare your Buttermilk Egg Wash by whisking 2 eggs together with 1 cup buttermilk and 1/4 cup hot sauce in a medium bowl.
• Prepare Flour Breading by whisking 3 1/2 cups flour, 1 tablespoon baking powder and all remaining Spice Rub spices together in a large bowl.
• Working with 1 piece of chicken at a time, dredge chicken in Flour, shake of any excess, coat in Buttermilk Egg Wash, shake of any excess, then dredge once more in Flour, shake of any excess and place chicken on a baking rack. Repeat until all chicken is coated.
• Add enough vegetable oil to your Dutch oven until oil measures 3" deep. Heat over medium high heat until oil registers 375 degrees F. Add 3-4 chicken pieces to your Dutch oven in a single layer, cover, and cook 7 minutes. Flip chicken over, cover and continue to fry until chicken's internal temperature reaches 160 degrees or 165 degrees for dark meat, about 5-7 minutes.
• Remove fried chicken to paper towel lined baking sheet. Repeat until all chicken is cooked.
• Meanwhile, vigorously whisk in melted butter to your Nashville Hot Sauce until smooth. Let chicken cool slightly then brush with desired amount of Sauce. You can adjust the spiciness of your chicken by simply adding more or less Nashville Hot Sauce.