Spicy and Crunchy Nashville Hot Chicken

Name: How to cook Spicy and Crunchy Nashville Hot Chicken - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Us

Introduce

Chef :

Kimberly Pace

Spicy and Crunchy Nashville Hot Chicken

https://www.foodandwine.com/nashville-hot-chicken-8424106

Ingredient

Food ration :

8 servings

Cooking time :

55 min

dill pickle juice, plus dill pickle slices for serving (from 1 [16-ounce] jar)

3 tablespoons

plus 2 teaspoons kosher salt, divided

2 (10 ounce)

boneless, skin-on chicken breasts, halved crosswise

3 tablespoons

lightly packed light brown sugar

2-3 tablespoons

(about 8 ounces) all-purpose flour

1 cup

(about 5 1/4 ounces) white rice flour (such as Bob’s Red Mill)

Cooking instructions

* Step 1

Whisk together eggs, buttermilk, hot sauce, pickle juice, honey, and 3 tablespoon of the salt in a large bowl. Place chicken in the bowl, and turn to coat. Cover and refrigerate for at least 4 hours or up to 12 hours.

* Step 2

Pour canola oil into a large Dutch oven to a depth of 2 inches. Heat over medium-high to 335°F. Meanwhile, remove chicken from the refrigerator, and let stand (still covered). Line 2 baking sheets with wire racks, and set aside.

* Step 3

Preheat the oven to 200°F. While oil heats, stir together brown sugar, cayenne pepper, garlic powder, smoked paprika, MSG (if using), and 2 teaspoons of the salt in a medium-size heatproof bowl; set aside.

* Step 4

Whisk together all-purpose flour, rice flour, and remaining 1 tablespoon salt in a large bowl or shallow dish. Spoon about 4 tablespoon buttermilk mixture into flour mixture; briefly stir to form small clumps (most of flour should be dry). Working in batches, remove chicken from buttermilk mixture, and place in flour mixture. Turn chicken 1 to 2 times, completely coating chicken in flour. Place chicken on 1 prepared baking sheet, leaving the second baking sheet clean for cooked chicken.

* Step 5

Once the oil reaches 335°F, carefully add 3 to 4 pieces of coated chicken at a time to the Dutch oven. Cook, turning twice, until chicken is deeply browned and a thermometer inserted into thickest portion of chicken registers 165°F, 8 to 9 minutes for thighs and 10 minutes for breasts. Transfer to the second prepared baking sheet, and keep warm in the preheated oven while frying the remaining chicken.

* Step 6

Once all of the chicken is cooked, ladle 1 cup hot frying oil into the bowl with cayenne mixture; stir well. Using tongs, dip each piece of chicken into the hot oil mixture, turning to coat. Serve immediately with white bread and pickle slices.

Note: if there is a photo you can click to enlarge it