Nashville Style Hot Fried Chicken Recipes

Steps:

• For the chicken brine: Dissolve the salt in the water and pour over the chicken thighs in an airtight container or large zip top bag and refrigerate for 4 to 12 hours.
• For the Nashville hot sauce: Start to heat the oil in a small saucepot over medium-high heat until nice and hot, but not smoking. Pour into a heatproof container and stir in the cayenne, brown sugar, chili powder, garlic powder and paprika.
• Heat a medium saucepot half full of oil or an electric deep-fryer to 325 degrees F.
• Meanwhile, remove the chicken from the brine. Pat dry and sprinkle with the granulated garlic, salt and black pepper on both sides. Then dredge the chicken through the flour evenly, one piece at a time. After all the chicken is dredged, check the temperature of oil and let the chicken rest for 10 to 15 minutes.
• Assuming the oil is ready, flour the chicken a second time, shake off any excess and fry until the internal temperature is 165 degrees F, 8 to 9 minutes. Remove the chicken to a wire rack and brush generously with Nashville hot sauce.
• Build sandwiches starting with mayonnaise on each side of the bun, then lettuce, if desired, the spicy chicken, pickles, jalapenos and the top bun.

Steps:

• For the Nashville hot sauce: Combine chicken stock, brown sugar, cayenne, Carolina reaper powder, if using, chili powder, paprika, salt, Scotch bonnets, anchos, guajillos and scorpion chiles, if using, in a saucepan. Boil and reduce by half, then let cool. Puree in blender, then add mustard and combine. Slowly add melted fat.
• For the brine: Mix 1 gallon water with 1 cup salt in a large container. Submerge the chicken pieces in the brine and let sit overnight, refrigerated.
• Drain the chicken and cover in buttermilk, then let sit overnight.
• For the fried chicken: Combine the flour, masa, cornstarch, celery salt, coriander, seafood seasoning, salt and pepper in a big bowl. Toss in chicken parts and coat well, then let rest, refrigerated, for 30 minutes.
• Bring oil to 300 degrees F in a deep-fryer.
• Fry chicken in batches until it reaches internal temperture of 160 degrees F, about 20 minutes. Toss in bowl with Nashville Hot Sauce.
• For the biscuits: Meanwhile, grate butter with a cheese grater, then freeze again.
• Mix together flour, baking powder, salt, sugar, baking soda and shortening in a bowl, then freeze, 3 hours.
• Mix frozen butter, dry mixture and buttermilk together in a large bowl until dough comes together, then lay out on a floured surface and roll out to about 2 inches thick. Fold into thirds, then repeat the rolling and folding 3 more times. Cut into 20 biscuits and place on a baking sheet lined with parchment paper. Freeze for 3 hours or up to overnight.
• Preheat the oven to 350 degrees F. Take biscuits out of freezer and sprinkle with salt. Bake for about 15 minutes.

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.

Steps:

• In a bowl or shallow dish, combine 1 tablespoon pickle juice, 1 tablespoon hot sauce and 1/2 teaspoon salt. Add chicken and turn to coat. Refrigerate, covered, at least 1 hour. Drain, discarding any marinade., Preheat air fryer to 375°. In a shallow bowl, mix flour, remaining 1/2 teaspoon salt and the pepper. In another shallow bowl, whisk egg, buttermilk, and the remaining 1 tablespoon pickle juice and 1 tablespoon hot sauce. Dip chicken in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour mixture., In batches, arrange chicken in a single layer on well-greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 5-6 minutes. Turn; spritz with cooking spray. Cook until golden brown, 5-6 minutes longer., Whisk together oil, cayenne pepper, brown sugar and seasonings; pour over hot chicken and toss to coat. Serve with pickles.

Steps:

• Combine 1 tablespoon salt with 3 quarts water in a large bowl or container. Add chicken, cover and refrigerate 8 hours or overnight. Drain, rinse with cold water and pat dry.
• Stir together remaining 1 teaspoon salt and the black pepper. Sprinkle half the mixture evenly over chicken.
• In a large sealable plastic bag, combine remaining pepper mixture and flour. Add 2 pieces chicken to bag and shake well to coat. Remove chicken pieces, shaking off extra flour, and set aside. Repeat with remaining chicken.
• Take a large (10- or 12-inch) cast-iron skillet or chicken fryer, for which you have a lid, and fit with a candy or deep-frying thermometer. Add oil and bacon drippings and heat to 360 degrees over medium heat; the oil will ripple and possibly give off a few wisps of smoke.
• Using tongs, immediately add chicken pieces, skin side down (work in batches if necessary to avoid crowding pan). The oil will drop to about 325 degrees, where it should stay; adjust heat so that oil is bubbling gently around the pieces. Cover and cook 6 minutes; uncover and cook 9 minutes. Turn chicken pieces; cover and cook 6 minutes. Uncover and cook another 5 to 9 minutes, depending on size of pieces. If necessary for even browning, turn pieces over a few times toward the end.
• Drain on paper towels or paper bags. Let cool at least 20 minutes before serving.

Steps:

• Dry-brine the chicken: In a bowl, toss the chicken pieces with 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper; cover and refrigerate overnight or up to 24 hours.
• Make the dip and dredge: In a bowl, whisk together the milk, eggs and hot sauce. In a separate bowl, whisk together the flour and 2 teaspoons sea salt.
• Dredge the chicken in the flour mixture, then dip in the milk mixture, then in the flour mixture again, shaking off the excess after each step.
• Heat the vegetable oil in a deep-fryer to 325 degrees F. Set a wire rack on top of a rimmed baking sheet and set aside. Working in batches, lower the chicken into the fryer and fry until crisp, 15 to 17 minutes for breast quarters and 18 to 20 minutes for leg quarters. Remove the chicken and let it drain on the rack.
• Make the spicy coating: Carefully ladle the lard or frying oil into a medium heatproof bowl and whisk in the cayenne pepper, brown sugar, 3/4 teaspoon sea salt, 1 teaspoon black pepper, the paprika and garlic powder. Baste the spice mixture over the hot fried chicken and serve immediately; garnish with pickles.

Steps:

• In a large heat-resistant bowl, whisk together the cayenne, brown sugar, chile powder, granulated garlic, paprika, 1 tablespoon salt and 1 teaspoon black pepper. Sprinkle the spice mixture on all sides of the chicken. Transfer the chicken to a container and refrigerate at least 1 hour and up to 3 hours. Leave the remaining spice mixture in the bowl.
• In a large Dutch oven, heat the oil until a deep-fry thermometer inserted in the oil registers 350 degrees F. Position a wire rack on a baking sheet.
• Whisk together the buttermilk, hot sauce and eggs in a shallow bowl. Put the flour in a second bowl and season with salt and pepper. Dunk the chicken first in the buttermilk mixture, then dredge in the seasoned flour and coat thoroughly. Gently drop the chicken into the oil, in batches if necessary, and fry until golden brown, 10 to 12 minutes. Transfer the cooked chicken to the wire rack.
• Carefully add about 1 large ladleful (6 to 8 ounces) of the frying oil to the reserved spice mixture to let it bloom. Be careful, as it will bubble aggressively. Whisk until smooth. Brush the fried chicken with the bloomed spiced oil as desired.
• For the sandwich build: Meanwhile, halve the Hawaiian rolls, spread with butter and toast on a griddle. Put the hot chicken on the griddled buns, top with pickles, lettuce and a schmear of mayo.

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.