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Copy LinkNashville Hot Fried Chicken
Servings: 4
Ingredients
3 quarts vegetable oil
3 tablespoons cayenne pepper
1/2 tsp paprika
1 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
1/2 tsp sugar
2 cups all purpose flour
1 whole 3 or 4 lb chicken, quartered
Brine:
2 quarts water
1/2 cup hot sauce
1/2 cup salt
Directions
1. Stir brine ingredients and soak chicken for 30 minutes to 1 hour.
2. Heat 3 tbsps oil in small sauce pan: add cayenne, paprika, 1/2 tsp salt, garlic powder and sugar for 30 seconds until fragrant.
3. Pour brine off chicken and pat with paper towels.
4. Mix flour 1/2 tsp salt and pepper in a bowl and dredge chicken then set on a wire rack.
5. heat oven to 200 degrees F
6. Heat oil in pan to 350 degrees F
7. Recoat chicken in flour and fry in oil for 20-25 minutes until meat registers 160 degrees F. Keep oil at a constant 300-325 degrees F
8. While cooking second batch keep first batch in oven to stay warm.
2. Heat 3 tbsps oil in small sauce pan: add cayenne, paprika, 1/2 tsp salt, garlic powder and sugar for 30 seconds until fragrant.
3. Pour brine off chicken and pat with paper towels.
4. Mix flour 1/2 tsp salt and pepper in a bowl and dredge chicken then set on a wire rack.
5. heat oven to 200 degrees F
6. Heat oil in pan to 350 degrees F
7. Recoat chicken in flour and fry in oil for 20-25 minutes until meat registers 160 degrees F. Keep oil at a constant 300-325 degrees F
8. While cooking second batch keep first batch in oven to stay warm.
