THREE PIECE NASHVILLE HOT FRIED CHICKEN
Provided by Food Network
Categories main-dish
Time P2DT2h50m
Yield 4 servings plus 20 biscuits
Number Of Ingredients 33
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.
NASHVILLE-STYLE HOT FRIED CHICKEN
This version of Nashville hot fried chicken, adapted from Peaches HotHouse in Brooklyn, will make your tongue sizzle and fill your eyes with tears from a combination of cayenne and ghost chile powders. (The latter is one of the hottest chiles in the world, reaching 1,000,000 on the Scoville heat scale.) Note that the recipe calls for both granulated and powdered onion and garlic. Try to use both. The powdered stuff is stronger in flavor while the granulated has a little more texture to it. (However if you can't find both, either kind will work throughout the recipe.) The traditional way to serve this is on top of a piece or two of soft white bread, which helps mitigate the heat. A cold beer wouldn't hurt, either.
Provided by Melissa Clark
Categories dinner, lunch, main course
Time 1h45m
Yield 4 to 5 servings
Number Of Ingredients 17
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.
Nutrition Facts : @context http, Calories 1079, UnsaturatedFat 33 grams, Carbohydrate 79 grams, Fat 52 grams, Fiber 9 grams, Protein 73 grams, SaturatedFat 15 grams, Sodium 1033 milligrams, Sugar 7 grams, TransFat 0 grams
CHEF JOHN'S NASHVILLE HOT CHICKEN
If you've never had Nashville Hot Chicken, we're talking about an ultra-crispy fried chicken doused with a cayenne-infused glaze, and by 'glaze' I mean melted butter and lard. For the record, I've never been to Nashville, so I can't tell you how authentic this is, but it works for me, and is fairly easy to pull off.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 10h
Yield 4
Number Of Ingredients 17
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.
Nutrition Facts : Calories 1114.9 calories, Carbohydrate 74.5 g, Cholesterol 258.2 mg, Fat 66 g, Fiber 3.3 g, Protein 53.9 g, SaturatedFat 22.8 g, Sodium 3754.8 mg, Sugar 7 g
RESTAURANT VS HOMEMADE NASHVILLE-STYLE HOT CHICKEN RECIPE BY TASTY
Here's what you need: cayenne pepper, paprika, garlic powder, mustard powder, black pepper, onion powder, bone-in, skin-on chicken thighs, chicken drumsticks, salt, light brown sugar, canola oil, buttermilk, louisiana hot sauce, flour, oil, white bread, dill pickles
Provided by Rie McClenny
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, combine cayenne pepper, paprika, garlic powder, mustard powder, black pepper, and onion powder, and mix well.
- In a large bowl, place chicken and pat dry. Add 5 tablespoons of the spice mix and salt, and mix well, making sure all the chicken is fully coated. Cover with plastic wrap and rest in the fridge for at least 30 minutes, up to 24 hours.
- In a small saucepan, combine canola oil, 2 tablespoons of the spice mix, and brown sugar over medium heat and stir until the brown sugar dissolves, about 2-3 minutes. Set aside.
- In a medium-size bowl, add the buttermilk and hot sauce, and mix well.
- Dredge each piece of chicken into the flour, shaking off any excess. Dip them into the buttermilk mixture, then back into the flour.
- Heat oil to 325°F (170°C) in a deep pot.
- Fry 3-4 chicken pieces at a time, making sure to not overcrowd the pot, for 10-12 minutes, until golden brown and crispy.
- Transfer the fried chicken to a wire rack over a baking sheet and brush with the spicy oil Dust with the remaining spice mixture.
- Place on a slice of white bread and top with dill pickle.
- Enjoy!
Nutrition Facts : Calories 1129 calories, Carbohydrate 110 grams, Fat 49 grams, Fiber 6 grams, Protein 58 grams, Sugar 44 grams
NASHVILLE HOT CHICKEN BY SPIKE MENDELSOHN RECIPE BY TASTY
Here's what you need: chicken breast, extra large eggs, whole milk, plain breadcrumbs, brioche buns, bread and butter pickles, canola oil, salt, cayenne pepper, brown sugar, chili powder, garlic powder, spanish paprika, sunflower oil
Provided by Merle O'Neal
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Trim the excess fat off the sides of the chicken breast. Using a knife, score the chicken longways, cutting halfway through the chicken to help it cook more rapidly.
- In a medium-sized mixing bowl, crack the eggs and whisk with the milk.
- In a separate medium-sized mixing bowl, add the bread crumbs.
- Dip each chicken breast in the egg mixture, covering it completely, then transfer to the bread crumbs and coat completely. Repeat this process one more time.
- Transfer to a parchment-lined baking sheet.
- Fit a Dutch oven with thermometer and pour in oil for frying. Heat over medium-high until thermometer registers 340˚F (170˚C).
- Set the chicken breasts in, in batches, and fry for 2-3 minutes until golden brown.
- Place fried chicken on a wire rack set over a baking sheet, to drain. Sprinkle with salt.
- Prepare the spicy pepper oil in a small mixing bowl by whisking together all the spices with the sunflower oil, until all the spices have dissolved into the oil. Set aside.
- Transfer the fried chicken to the brioche buns.
- Whisk together the spicy oil so none of the seasoning settles to the bottom.
- Drizzle 2 tablespoons over each chicken breast.
- Add 3 bread and butter pickles on top of the chicken and place the top bun.
- Nutrition Calories: 1533 Fat: 122 grams Carbs: 84 grams Fiber: 6 grams Sugars: 18 grams Protein: 26 grams
- Enjoy!
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- MARINADE: Whisk marinade ingredients together in a small bowl. Place the chicken in a zipper-top bag and pour the marinade over the chicken. Seal the bag and rub to coat the chicken. (Double bag if the marinade aroma is strong.) Refrigerate 12 hours or overnight.
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