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The Hirshon Nashville Hot Chicken


  • Total Time: 0 hours

Ingredients

Units Scale
  • BRINE:
  • 2 quarts buttermilk
  • 1/4 cup VERY hot habanero hot sauce
  • 1/2 cup bread and butter pickle juice
  • 8 cloves smashed garlic
  • 1 large bunch fresh thyme
  • 3 tbsp. granulated garlic
  • 3 tbsp. paprika
  • 2 tbsp. onion powder
  • 1 tbsp. sugar
  • 1 (2 1/2-3-lb.) chicken, cut into 8 pieces, or 3 lbs. chicken wings
  • ***
  • COATING:
  • 2 cups self-rising flour
  • 1 quart or more of peanut or vegetable oil
  • 2 tablespoons cayenne pepper
  • 1 1/2 teaspoon smoked paprika
  • 1 teaspoon salt
  • ***
  • Hot Baste Ingredients:
  • 2 tsp. freshly-ground cumin
  • 3 tsp. hot paprika
  • 1 tsp. white vinegar
  • 3 tsp. freshly-ground black pepper
  • 1 tsp. cayenne
  • 5 tbsp. granulated garlic
  • 5 tbsp. paprika
  • 2 tbsp. onion powder
  • 2 tbsp. sugar
  • 1 tbsp. unsalted butter
  • 1 tbsp. bacon fat
  • 1 tbsp. country ham fat
  • 3 tbsp. chicken frying oil or more as needed
  • ***
  • Bread and Butter pickle chips
  • White bread slices

Instructions

  1. Whisk the brine ingredients in large bowl until sugar dissolves. Reserve ¼ of the brine in a separate container and refrigerate.
  2. Cut slashes into each piece of the the chicken so the marinade can penetrate to the bone. Add chicken to the marinade and refrigerate, covered, for 24 hours, turning pieces twice during that time.
  3. The next day, drain chicken and pat dry; season with salt and pepper. Remove reserved marinade from the fridge.
  4. Adjust oven rack to middle position and heat oven to 200 degrees. Heat at least 2″ of oil in a 6-qt. saucepan until a deep-fry thermometer reads 300°.
  5. Stir coating spices and sugar in a bowl; transfer half to another bowl and whisk in flour.
  6. Working in batches, dredge chicken first in reserved marinade, then in flour mixture; fry, flipping once, until golden and almost cooked through, 6–7 minutes, or until an instant-read thermometer inserted into the thickest part of a thigh reads 150°. Transfer chicken to paper towels.
  7. Increase oil temperature to 350°. Dredge chicken once more in marinade and flour mixture and fry until cooked through, 2–3 minutes more; drain briefly on paper towels and keep warm in the oven.
  8. Remove 3 tablespoons of the frying oil and combine with 1 tablespoon unsalted butter, 1 tablespoon bacon fat and 1 tablespoon fat from a country ham in a small saucepan and heat over medium heat until shimmering. Add remaining spices and sugar and cook until fragrant, about 30 seconds.
  9. Stir spicy oil mixture to recombine and brush over both sides of the chicken. Serve on white bread with pickles.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
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