Nashville Hot Chicken
Prep Time: 3 hours (including chilling time)
Cook Time: 45 minutes Total
Servings: 8
THC Content: 12.5 mg per serving (1 tablespoon 100mg infused butter)
About this Recipe:
Get ready to experience the ultimate comfort food with this classic fried chicken recipe. With its crispy golden exterior and juicy, flavorful meat, it's a dish that will satisfy your cravings and leave you wanting more.
Ingredients:
2 whole chickens, approximately 3½–4 lbs each, cut into 10 pieces (breasts halved)
1 tablespoon freshly ground black pepper
2 tablespoons plus 4 teaspoons kosher salt
4 large eggs
2 cups buttermilk or whole milk
2 tablespoons vinegar-based hot sauce (such as Tabasco or Texas Pete)
4 cups all-purpose flour
Vegetable oil (for frying; about 10 cups)
6 tablespoons cayenne pepper
2 tablespoons dark brown sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika
1 tablespoon 100mg infused butter
White bread and sliced pickles (for serving)
SPECIAL EQUIPMENT:
Instructions:
In a large bowl, toss the chicken pieces with black pepper and 2 tablespoons of salt. Cover and chill for at least 3 hours.
In a separate large bowl, whisk together the eggs, buttermilk, and hot sauce. In another large bowl, whisk the flour and remaining 4 teaspoons of salt.
Place a Dutch oven on the stove and attach a deep-fry thermometer. Pour in vegetable oil to measure about 2 inches. Heat the oil over medium-high heat until the thermometer registers 325°F.
Pat the chicken pieces dry. Working with one piece at a time, dredge it in the flour mixture, shaking off any excess. Then dip it into the buttermilk mixture, allowing any excess to drip back into the bowl. Dredge the chicken again in the flour mixture and place it on a baking sheet.
Working in 4 batches and ensuring that the oil returns to 325°F between batches, carefully fry the chicken, turning occasionally. Fry until the skin is deep golden brown and crispy, and an instant-read thermometer inserted into the thickest part of the pieces registers 160°F for white meat and 165°F for dark meat. This should take about 15-18 minutes. Transfer the fried chicken to a clean wire rack set inside a baking sheet to drain excess oil.
While the oil cools slightly, whisk together the cayenne pepper, brown sugar, chili powder, garlic powder, and paprika in a medium bowl. Carefully whisk in 1 cup of the frying oil. Melt in while whisking/mixing the infused butter at this point. Brush the spicy oil over the fried chicken.
Serve the mouthwatering fried chicken with white bread and sliced pickles for a classic Southern touch.
Chef's Note:
You can prepare and season the chicken a day ahead and keep it chilled until ready to fry, allowing the flavors to develop even further.
If you don’t feel like breaking down a whole chicken just buy your favorite pieces, breasts, legs, thighs.
For added heat and spice, feel free to adjust the amount of cayenne pepper in the seasoning mixture according to your preference. You can also experiment with other spices to create your own unique blend that suits your taste buds. I even use other pepper spices like habanero and ghost.
Get ready to savor the crispy goodness and succulent meat of this homemade fried chicken. It's the perfect dish for gatherings, picnics, or simply satisfying your comfort food cravings. Enjoy every bite of this Southern classic!