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Nashville Hot Chicken
2 whole chickens
Steps
- 1. For brine: Pour water, sugar and salt into a saucepan and bring to a boil. Once the sugar and salt dissolve, remove from heat and stir in the peppercorns, coriander seeds and sage. Place chicken in a large container. Add 3 cups ice to the hot brine and once the temperature comes down, pour over the chicken. Cover and refrigerate for at least 6 hours and up to 24 hours.
- 2. Remove chicken pieces from the brine and pat dry.
- 3. For chicken: In a shallow baking dish combine flour, baking soda, garlic powder, and salt and whisk together. Pour buttermilk into another shallow baking dish.
- 4. Dredge each piece of chicken into the flour mixture, shaking off any excess.
- 5. Next, dip each piece into the buttermilk followed by the flour mixture for a second coating. Place each dredged piece onto a parchment lined baking sheet.
- 6. Pour 3 inches fryer oil into a large cast iron skillet and preheat to 350˚F.
- 7. Once the oil is hot, place a few pieces of chicken into the oil, with about 1 inch of room between, making sure not to overcrowd the pan.
- 8. Fry each piece of chicken for about 10 to 12 minutes on each side or until golden brown and the chicken has an internal temp of 160˚F.
- 9. Remove chicken from the oil and transfer to a baking sheet lined with a cooling rack. Repeat until all of the chicken has been fried.
- 10. For sauce: Combine all ingredients together and whisk together until a thick and even paste forms.
- 11. Brush a thin coating of the paste onto each piece of fried chicken. Serve.
Originally published at spoonforkbacon.com. Reproduced for personal collection.
