Nashville Hot chicken recipe and KFC breast chicken baked dry rub reciepe

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 Nashville hot chicken recipe by Chief Abhay Namdev


 IMPORTANT NOTICE

1115 calories; 66 g total fat; 258 mg cholesterol; 3755 mg sodium. 74.5 g carbohydrates; 53.9 g protein; Full Nutrition


Nashville hot chicken recipe ( INGREDIENTS)👇👇👇👇

  • 4 cups all-purpose flour
  • Vefor frying; about 10 cups
  • 6 tablespoons cayenne pepper
  • 2 tablespoons dark brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Whnd sliced pickles (for serving)
    • 2 3½–4-lb. chickens, each cut into 10 pieces (breasts halved)
    • 1 tablespoon freshly ground black pepper
    • 2 tablespoons plus 4 tsp. kosher salt
    • 4 large eggs
    • 2 cups buttermilk or whole milk
    • 2 tablespoons vinegar-based hot sauce (such as Tabasco or Texas Pete)
    •                           Special equipment
    • A deep-fry thermometer



  • Directions


    • Toss chicken pieces with 1 tablespoon kosher salt. Transfer chicken to a bowl; cover and refrigerate overnight.
    • Whisk buttermilk, pickle brine, hot sauce, and egg together in a mixing bowl. Pour marinade over chicken and stir to ensure each piece is thoroughly coated. Cover and let chicken marinate in refrigerator 2 to 4 hours.
    • Mix flour and salt together in a shallow flat dish. Remove chicken from marinade and blot with paper towels. Reserve marinade. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides; remove chicken from marinade allowing excess to drip back into the bowl. Coat the chicken once again in flour mixture. Place on a rack. Repeat with all chicken pieces. Allow to sit out about 15 minutes to allow coating to dry out a bit.
    • Place butter and lard in a large pot. Add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium-high heat. Cook and stir until fats melt. Remove from heat; keep sauce warm.
    • Fill cast iron skillet about 1/3 of the way with vegetable oil. Heat oil to 350 degrees F over medium-high heat. Carefully place chicken into hot oil, skin side down. Maintain an oil temperature of 325 degrees F, adjusting heat as need. Fry until instant read thermometer reads 160 degrees F, 8 to 10 minutes per side.
    • Transfer chicken to a rack to drain. Brush with the sauce on both sides.


    Cook's Note:(Nashville hot. Chicken recipe)


    Serve chicken pieces on white bread and brush with the sauce. Serve with pickles.

    Nutrition Facts(Nashville hot chicken recipe)

    Per Serving:

    1115 calories; 66 g total fat; 258 mg cholesterol; 3755 mg sodium. 74.5 g carbohydrates; 53.9 g protein; Full Nutrition

  • RECIPE PREPARATION

    • Toss chicken with black pepper and 2 Tbsp. salt in a large bowl. Cover and chill at least 3 hours.
    • Whisk eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 4 tsp. salt in another large bowl.Fit a Dutch oven with thermometer; pour in oil to measure 2”. Heat over medium-high heat until thermometer registers 325°. Pat chicken dry. Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.
    • Working in 4 batches and returning oil to 325° between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160° for white meat and 165° for dark, 15–18 minutes. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.
    • Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil. Brush fried chicken with spicy oil. Serve with bread and pickles

    • Tags: Nashville hot chicken recipe, Nashville hot chicken breast recipe, Nashville hot chicken KFC recipe, Nashville baked chicken recipe, Nashville country cooks, Nashville dry rub chicken recipe


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