Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Spicy Hot Mike's Nashville Hot Chicken

Mike's Nashville Hot Chicken

Name: How to cook Mike's Nashville Hot Chicken - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

MMOBRIEN

Mike's Nashville Hot Chicken

While there are copious amounts of spices called for in this recipe, the heat generated from each are not too spicy to handle according to most. Note: It is important to use both garlic and onion powder [and] the granulated forms of them for greatest success in this recipe.

Ingredient

Food ration :

4 servings

3 1/2 lb

Chicken Pieces

1 1/2 cup

Lard Or Cisco

1/2 cup

Bacon Grease

2 1/2 cup

All Purpose Flour

1/2 cup

Each: Sea Salt and Granulated Sugar [for the brine]

1/2 tsp

Baking Powder

2 tsp

Each: Ghost Chile Pepper Or Sauce Or Hot Smoked Paprika [optional]

1 tbsp

Dried Minced Onion

large Bottle High Heat Frying Oil

6 cup

Whole Ice

large Bottle Each: Cayenne Pepper - Creole Seasoning - Paprika - Coarse Black Pepper - Garlic Powder - Onion Powder - Granulated Garlic - Granulated Onion - Kosher Salt - Sea Salt

Cooking instructions

* Step 1

FOR THE BRINE 6 cups Ice - 1/2 cup Sea Salt - 1/2 cup Granulated Sugar - 1/3 cup Coarse Ground Black Pepper - 4 tablespoons Onion Powder - 4 tablespoons Garlic Powder - 3 tablespoons Cayenne Pepper - 3 tablespoons Paprika - 1 tablespoon Creole Seasoning - 3 1/2 pounds chicken, cut into 10 pieces. Mix all in a large bowl.

* Step 2

FOR THE HOT SPICE PASTE 1 1/2 cup Lard or Cisco [room temp] - 1/2 cup Bacon Grease [room temp but firm] - 3 tablespoons Cayenne Pepper - 1 tablespoons Coarse Black Pepper - 1 tablespoons Paprika - 3 tablespoons Granulated Garlic - 2 tablespoons Granulated Onion - 1 tablespoons Dried Minced Onion Mix all in a large bowl.

* Step 3

FOR THE HOT SPICE FLOUR DREDGE 2 - 1/2 cups AP Flour - 3 tablespoons Granulated Garlic - 3 tablespoons Granulated Onion - 1 tablespoons Creole Seasoning - 2 teaspoons Kosher Salt - 1/2 teaspoon Baking Powder - 2 teaspoons Ground Black Pepper - 2 tablespoons Cayenne Pepper - 1 tablespoon Paprika Mix all in a large bowl.

* Step 4

FOR THE HOT SPICE DUST 1 tablespoon Paprika - 1 tablespoon Cayenne - 1 tablespoon Garlic Powder - 1 tablespoon Onion Powder - 1/2 tablespoon Kosher Salt Mix all and place in shaker.

* Step 5

Use a high heat, Safflower, Corn, Canola or Vegetable Oil for frying chicken.

* Step 6

Detailed instructions

* Step 7

PREPARATION OF CHICKEN Prepare the Brine: In an extra large bowl, whisk salt, sugar and spices in 3 cups hot water until sea salt dissolves. After spices are dissolved, whisk in about 6 cups ice water. The brine should be iced cold [40° or slightly lower] before adding chicken. If not, chill brine in fridge until it is. Clean chicken pieces and dab dry.

* Step 8

Add chicken pieces to the iced cold brine and chill for at least 8 or up to 12 hours. Turn chicken intermittently and mix up brine as you do. MINIMUM TIMED BRINES [the minium amount you can brine for any noticeable effectiveness] 1 hour: Wings 2 hours: Drum Sticks 3 hours: Thigh Pieces

* Step 9

In another larger bowl, prepare the flour dredge by combining all ingredients listed and whisk well.

* Step 10

In a smaller bowl, combine the ingredients for the Hot Spice Paste. Have lard and bacon grease at room temperature or slightly heat them in microwave only enough to sufficiently mix your spices.

* Step 11

Remove chicken pieces from brine, pat dry with paper towels and coat chicken generously with your Hot Spice Paste mixture.

* Step 12

Place all coated chicken pieces in your Hot Spice Flour Dredge and press chicken down hard to seal the flour into your paste.

* Step 13

Reserve what's left of your remaining Hot Spice Flour Dredge mixture.

* Step 14

Pour 2+ inches room temperature, high heat frying oil into a large cast iron skillet or heavy bottomed pan with a cover or splatter guard.

* Step 15

Heat oil to 325° on a deep-fat thermometer. Or you can test the heat of your oil by placing a dash of flour into the heated oil. If it sizzles and foams immediately, your oil is ready.

* Step 16

Extra Hot Paste [optional] Drizzle chicken pieces with Ghost Pepper Sauce or sprinkle with Ghost Pepper Powdered Spice if you want extra spicy chicken pieces.

* Step 17

Carefully place chicken in hot oil, about 2 to 3 smaller pieces per batch or 1 large piece and 1 small. If you overload your pan, you'll cool off your oil and force it to re-heat. This mistake will produce oily, under-cooked chicken.

* Step 18

Watch your chicken closely and adjust heat to a lower setting if your chicken is browning too quickly. Flip your chicken pieces [only once] with tongs during the frying process to keep coating in place. Do not use any meat piercing tools like a fork or you'll loose your moisture.

* Step 19

CHECK FOR DONESS

* Step 20

Using tongs, transfer cooked chicken to a wire rack set over a baking sheet to catch any dripping oils. Or you can drain directly on paper towels.

* Step 21

Dust chicken with Hot Spice Dust on both sides immediately as it comes out of the fryer. Place chicken in a 250° oven if not serving immediately.

* Step 22

To serve Hot Chicken traditionally: Place a fried chicken piece on top of a slice of white bread. Using a toothpick, stick dill pickle chips into the top of chicken. Add real Ranch Dressing or Sour Cream with a packet of Ranch Dressing mixed in it to the side as a cooling agent.

* Step 23

Another traditional method of serving Hot Chicken is to wet down your Hot Spice Dust with water and oil whereby making it an extra spicy, deep red, thin fluid. As chicken is pulled from the fryer, it is dipped in the spicy fluid just before serving. My version is a bit less messy.