Nashville Style Hot Chicken

Category, DifficultyAdvanced

Yields5 Servings
Prep Time30 mins

Equipment
 Heavy bottom cast-iron skillet
 Whisk
 Storage Container
 Large re-sealable bag or paper bag
Ingredients
 3 Young chickens, 10-pc cut
 4 cups Flour dredge
 ¾ cup Chicken seasoning
 Rice bran oil for frying
 Sliced white bread
 Sliced dill pickles
 Toothpicks
Flour Dredge - makes about 4 cups
 2.50 cups All purpose flour
 1 tbsp Cayenne
 2 tsp Sweet paprika
 1 tbsp Kosher salt
 1 ¾ cups Chicken seasoning (see recipe below)
Chicken Seasoning - makes about 3 and 1/4 cups
 1 cup Kosher salt
 ½ cup Onion powder
 ½ cup Garlic powder
 ½ cup Hot paprika
 ¼ cup White distilled vinegar powder
 ½ cup Apple cider vinegar powder
Hot Oil #3
 1 qt Canola oil
 ¼ cup Cayenne Pepper
 2 tbsp Hot paprika, Hungarian
 1 tbsp Sweet paprika, Hungarian
 2 tbsp Beet sugar
 1 ½ tsp Kosher salt

Directions


Prep Hot Oil
1

In a small heavy bottom cast iron skillet, whisk all ingredients together. Place pot over medium heat, warm oil to about 165ºF. Cook, stirring until fragrant, about 1 minute. Remove from heat. Transfer to a storage container for later use, oil will last one month in cold storage.

Prep Flour Dredge
2

In a large re-sealable plastic bag or paper bag, combine the flour with seasoning; mix well. Set aside.

Fry Chicken
3

Heat oil in a medium heavy bottom cast iron skillet to 365ºF. Oil is ready when flour dropped in bubbles and sizzles steadily.

4

While oil is heating - Remove chicken from refrigerator, dredge in seasoned flour. Coat chicken evenly and shaking off excess flour; place on sheet pan.

5

Carefully place the chicken in the oil, skinside down and away from you; cook in batches. Don't crowd the pan and maintain oil at 365ºF. Continue cooking, turning each piece to brown evenly and cook through, about 12-14 minutes total. Note: Skinless, boneless chicken will take about 8-10 minutes to cook. Cook chicken to 160ºF internally.

6

Drain chicken on prepared pan. Repeat with the remaining chicken, replenishing and reheating the oil between batches.

7

Assemble hot chicken: Dunk hot fried chicken in prepared hot oil.

8

Remove and place on white bread. Excess oil will drip onto the bead - this is a good thing. Serve immediately with dill pickles.

Ingredients

Equipment
 Heavy bottom cast-iron skillet
 Whisk
 Storage Container
 Large re-sealable bag or paper bag
Ingredients
 3 Young chickens, 10-pc cut
 4 cups Flour dredge
 ¾ cup Chicken seasoning
 Rice bran oil for frying
 Sliced white bread
 Sliced dill pickles
 Toothpicks
Flour Dredge - makes about 4 cups
 2.50 cups All purpose flour
 1 tbsp Cayenne
 2 tsp Sweet paprika
 1 tbsp Kosher salt
 1 ¾ cups Chicken seasoning (see recipe below)
Chicken Seasoning - makes about 3 and 1/4 cups
 1 cup Kosher salt
 ½ cup Onion powder
 ½ cup Garlic powder
 ½ cup Hot paprika
 ¼ cup White distilled vinegar powder
 ½ cup Apple cider vinegar powder
Hot Oil #3
 1 qt Canola oil
 ¼ cup Cayenne Pepper
 2 tbsp Hot paprika, Hungarian
 1 tbsp Sweet paprika, Hungarian
 2 tbsp Beet sugar
 1 ½ tsp Kosher salt

Directions

Prep Hot Oil
1

In a small heavy bottom cast iron skillet, whisk all ingredients together. Place pot over medium heat, warm oil to about 165ºF. Cook, stirring until fragrant, about 1 minute. Remove from heat. Transfer to a storage container for later use, oil will last one month in cold storage.

Prep Flour Dredge
2

In a large re-sealable plastic bag or paper bag, combine the flour with seasoning; mix well. Set aside.

Fry Chicken
3

Heat oil in a medium heavy bottom cast iron skillet to 365ºF. Oil is ready when flour dropped in bubbles and sizzles steadily.

4

While oil is heating - Remove chicken from refrigerator, dredge in seasoned flour. Coat chicken evenly and shaking off excess flour; place on sheet pan.

5

Carefully place the chicken in the oil, skinside down and away from you; cook in batches. Don't crowd the pan and maintain oil at 365ºF. Continue cooking, turning each piece to brown evenly and cook through, about 12-14 minutes total. Note: Skinless, boneless chicken will take about 8-10 minutes to cook. Cook chicken to 160ºF internally.

6

Drain chicken on prepared pan. Repeat with the remaining chicken, replenishing and reheating the oil between batches.

7

Assemble hot chicken: Dunk hot fried chicken in prepared hot oil.

8

Remove and place on white bread. Excess oil will drip onto the bead - this is a good thing. Serve immediately with dill pickles.

Nashville Style Hot Chicken