#NASHVILLE HOT CHICKEN RESTAURANT SKIN#

That said instead of the hot oil used for frying the chicken I use half butter and half lard heated and added to the spices. Very good recipe my wife said it was her favorite version to date. I have made Nashville Hot on a number of occasions and came across this recipe and decided to give it a go. I reduced the cayenne to 4 TBSPs and added a TBSP of brown sugar to the recipe to balance out the heat. After battering the chicken, I put it on racks and in the fridge to allow the batter to air out for a few hours before deep frying it.

I poached the chicken in the brine until almost cooked through, then dried it and proceeded to the battering. I've always had the problem of undercooked chicken in a deep fryer, so before making this I did some research and patched together a few different suggestions and success! I brined the chicken pieces overnight in pickle juice, buttermilk and bit of Nevisian hot sauce (a little bit because that stuff is powerful. Wow - this was good! I recently was in Nashville and had Hattie B's shut the cluck up (I had to try it but I couldn't feel my face for an hour afterward!) so wanted to try a more mild version. Your recipe is not that great, I have better one LOL. He says this recipe is as good if not BETTER! He always gets this style of chicken while he's there from Hattie B's and other renowned hot chicken restaurants. My husband travels to Nashville all the time. I can't help but wonder what would happen if I just mixed the spices in with the flour instead of making a spice oil and brushing it on at the end. Some people in comments said they had trouble with the spices and oil: just make sure you whisk it together before you apply it, the spices will eventually settle to the bottom, but if that happens you can just whisk it again to mix. The sauce is too sweet, half the sugar is much for appropriate. Support the BLACK OWNED and OG businesses like Prince's and Bolton's hot chicken. Hattie B's is whitewashed and gentrified hot chicken. The recipe is OK, but as stated before, too sweet.

The best is 400 degrees, although I go to Prince's the most due to proximity. That being said, Hattie B's IMHO is the worst tasting hot chicken of all the main ones in Nashville. I'm going to go out on a limb Clay and guess you're white.įirst, what kind of pinhead brings what race owns what into the discussion? Can we please judge based on character and not the color of your skin? And Bolton's isn't the OG.

#NASHVILLE HOT CHICKEN RESTAURANT SKIN#

Imagine gatekeeping hot chicken based on skin color. Step 6ĭO AHEAD: Chicken can be seasoned 1 day ahead. Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl carefully whisk in 1 cup frying oil. Transfer to a clean wire rack set inside 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. Dredge again in flour mixture and place on a baking sheet. 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. Heat over medium-high heat until thermometer registers 325°.

Step 3įit a Dutch oven with thermometer pour in oil to measure 2”. Whisk eggs, buttermilk, and hot sauce in a large bowl. Toss chicken with black pepper and 2 Tbsp.

Nashville hot chicken restaurant