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

Comments

  1. Good day, this isn’t the same recipe as Carla hall on the t.v. show. Why is that?

  2. I enjoyed watching the show through Roku and was very good but can you do some virgin drinks and I applaud Keisha for not drinking and driving I can’t cook but I am going to try and make this dish I don’t know any of the ingredients especially the Hungarian but I am going to look I like Carla she seems so down to earth and funny I also want to try all the food and desserts as well God bless you both and God bless your show

  3. Step #7 states “Assemble hot chicken: Dunk hot fried chicken in prepared hot oil.”

    Unfortunately did not view the entire program, is this step stating to return the “hot fried chicken back to the prepared hot oil [previously utilized for frying the chicken} for quick dunk? Thanks, MC

    BTW, so enjoy this show, must get on scheduled to view the entire show. Thank you for reviewing this inquiry.

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