Nashville Hot Chicken




If you have never had Nashville Hot Chicken, we are talking about an ultra-crispy fried chicken doused with a cayenne-infused glaze, and by 'glaze' I mean hot oil. For the record, I have been to Nashville plenty of times, and every time I touch down, my first stop is to Hattie B, so I can tell you how authentic this is. This recipe is easy to pull off. Hattie B's is a Famous hot chicken restaurant in Nashville's Tennessee. This Hot Chicken is not the recipe they use in their kitchen, but a small deviation they give out for those who want to try it at home. The hubby knew how I love this fried Chicken, so he decided to spin on the famous hot Chicken. The most recipe calls for melted butter or lard, but he likes to use Canola oil. You will see many ways to make this recipe, but I swear hubby brought me back to Nashville when he cooked this hot Chicken the other night. This is one of the best Nashville Hot Chicken Recipes! that you will find on the internet! Spicy and crispy golden brown fried Chicken gets an extra coating of hot spiced glaze, making it over the top. This Chicken tastes just as delicious as the Best Hot Chicken in Nashville! Before we get into the recipe you know I love giving you the history on the foods the hubby and I cook.


“The origins of Nashville’s now-famous hot chicken date back to the 1930s. As local legend goes, a scorned woman was seeking revenge on her womanizing significant other, Thornton Prince, so she doused his chicken with cayenne pepper, hoping it would be inedible. But it turned out Prince loved it and decided to open a restaurant: Prince’s Hot Chicken Shack. This family-run shop is still around today, now helmed by the original owner’s great-niece, André Prince Jeffries”



Ingredients:

6 tablespoons cayenne pepper

2 tablespoons dark brown sugar

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon paprika

Two 3 ½ -4 -lb. chickens, each cut into 10 pieces (breasts halved) We uses 2 package of chicken 16 piece thigs and Legs

1 tablespoon freshly ground black pepper

2 tablespoons plus 4 teaspoons kosher salt

1 large eggs

3 cups buttermilk or whole milk

2 tablespoons vinegar-based hot sauce (such as Tabasco or Louisiana)

4 cups all-purpose flour

Vegetable oil or Canola (for frying; about 4 cups)



Instructions:



Mix chicken with black pepper and two tablespoons of salt in a large bowl. Cover and chill at least 3 hours (or, better yet, overnight in 3 Cups of Butter Milk). Now, this when the recipe is different from Hattie B’s. The hubby let the chicken soaked in Butter Milk overnight. So, it can be nice and tender.




Whisk egg, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining four teaspoons of salt in another large bowl. Fit a Dutch oven with a thermometer; pour in oil to measure 2 inches. Heat over medium-high heat until a thermometer registers 325 degrees. Pat chicken dry.





Working with one piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into the bowl. Dredge again in flour mixture and place on a baking sheet.



Working in four batches, returning oil to 325 degrees between batches, fry chicken, occasionally turning, until the skin is golden brown and crisp, and an instant-read thermometer inserted into the thickest part of pieces registers 160 degrees for white meat and 165 for dark, 10-15 minutes. Transfer to a clean wire rack set inside a baking sheet. now Let the oil cool slightly.


The last and final step is to Whisk brown sugar and cayenne, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup of the frying oil or use fresh oil. Brush the fried chicken with spicy oil.

White bread and sliced pickles (for serving)





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