Nashville Hot Chicken is AMAZING! (And SO ARE YOU!!!)

05/02/22 • 37 min

Hello one and all and welcome to a brand new Nikoli's Kitchen! This week, I take on Nashville Hot Chicken, something I never knew existed and I'm so thrilled to have found it! I also talk about some things that were stirred up on Twitter lately. How do you deal with detractors? Thank you so much for listening!

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Featured Recipe for this Episode

Spice Rub

3 T salt
1-1/2 T smoked paprika
1 T onion powder
1 T garlic powder
2 T black pepper
2 t Turmeric
1 t ginger
2 t ground red cayenne pepper
1/4 t allspice

Combine all ingredients in a bowl and whisk together.
Reserve out 2 T, one for the marinade, one for the hot sauce mix- the rest goes into the dredge.

Marinade

2 c buttermilk
1/4 c hot sauce
1 T spice rub
1 whole roasting chicken

Combine all ingredents in a large bowl and whisk together.
This was enough for 1 large roasting chicken, broken down into quarters (wings removed).
Marinate for 24-48 hours.

Dredge

1-1/2 c flour
1/2 c cornstarch
Remaining Spice mix

Combine all ingredients in a bowl and whisk together.
Remove your chicken and place on a rack above a baking tray, allowing the excess marinade to drip off.
Dredge the chicken in the flour mixture and return to the rack, allowing it to rest for 10 minutes.
Dunk back in the buttermilk, then dredge again and return it to the rack, letting it rest another 10-15 minutes before frying.

Making your chicken!

Preheat your oven to 400°.
Heat your oil to 375°.
Fry your chicken for 5-7 minutes, or until the coating is a beautiful golden brown color. You may need to do this in batches.
While your chicken is frying, clean the rack and baking tray you used during dredging, then line the tray with foil.
Transfer the chicken to the baking tray and place into the oven for 25-35 minutes (this will highly depend on the size of your chicken, mine took about 35 minutes in the oven after frying).
Remove the chicken from the oven and place on a paper towel-lined tray to rest.

Hot oil mix

1 T spice mix
2 T brown sugar
1 T smoked paprika
1 t cayenne
1 T garlic powder
1 c oil from frying

While your chicken is resting, prepare your hot oil mix.
Combine all of the dry spices in a bowl and whisk together.
Place them in a small skillet over mid heat and warm them for a few minutes, allowing them to release some of their oils. Remove from the heat.
Add the 1 c oil from frying and mix together well.
Brush the oil over the finished chicken and serve.

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