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Nashville Hot Chicken

Source of Recipe

From "Saveur: The New Classics"


Recipe Introduction

"For Nashville's iconic take on fried chicken, the bird is tenderized in spiced buttermilk a day ahead of time, twice-fried, and then slathered in a fiery paste. Adjust the heat by adding as much - or as little - cayenne as you like."

List of Ingredients

◦  3 cups buttermilk
◦  ¾ cup cayenne pepper
◦  9 Tbsp granulated garlic
◦  9 Tbsp paprika
◦  6 Tbsp onion powder
◦  3 Tbsp sugar
◦  1 (2½ to 3 pound) chicken, cut into 8 pieces, or 3 pounds chicken wings
◦  Kosher salt and freshly ground black pepper
◦  Canola oil, for frying
◦  2 cups self-rising flour
◦  6 Tbsp unsalted butter, melted
◦  Sliced white sandwich bread and dill pickle chips, for serving


Recipe

Combine buttermilk, ¼ cup cayenne, 3 tablespoons each granulated garlic and paprika, 2 tablespoons onion powder, and 1 tablespoon sugar in a bowl; whisk until smooth. Add chicken and toss to coat; cover and refrigerate for at least 4 hours or up to overnight.

The next day, drain chicken, rinse, and pat dry; season with salt and pepper. Heat 2 inches oil in a 6-quart saucepan until a deep-fry thermometer reads 300° F. Stir together remaining cayenne, granulated garlic, paprika, onion powder, and sugar in a bowl; transfer half to another bowl and whisk in flour. Working in batches, dredge chicken in flour mixture, then fry, flipping once, until golden and almost cooked through, 6 to 7 minutes or until a deep-fry thermometer inserted into the thickest part of a thigh reads 150° F. Transfer chicken to paper towels.

Increase oil temperature to 350° F. Stir together remaining cayenne mixture and melted butter in a bowl; set paste aside. Dredge chicken once more in flour mixture and fry until cooked through, 2 to 3 minutes more; drain briefly on paper towels and brush with reserved paste. Serve with bread and pickles.


Serves 2 to 4