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
◦ � cup cayenne pepper
◦ 9 Tbsp granulated garlic
◦ 9 Tbsp paprika
◦ 6 Tbsp onion powder
◦ 3 Tbsp sugar
◦ 1 (2� 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, � 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
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