Hot Chicken Food

NASHVILLE HOT CHICKEN

Steps:

• For the chicken: Pour enough buttermilk over the chicken pieces to cover them and place in refrigerator at least 24 hours.
• Preheat a Dutch oven filled three-quarters of the way with peanut oil to 275 degrees F.
• Drain chicken in a colander, then coat chicken in enough seasoned flour to coat.
• Gently drop chicken into oil and cook until internal temperature reaches 165 degrees F, roughly 18 minutes. Set aside.
• For the sauce: Meanwhile, combine the canola oil, bacon fat, cayenne powders, sugar, pickle juice, paprika, garlic powder and chili powder together in a bowl and whisk until smooth. Gently pour 1 cup of the mixture over fried chicken and toss in a bowl, making sure to completely coat chicken (watch your eyes, this stuff is no joke!). (Save remaining sauce for another use.)
• Remove from bowl and enjoy!

CHEF JOHN'S NASHVILLE HOT CHICKEN

Steps:

• 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.

HOT CHICKEN

Steps:

• Mix paprika, cayenne pepper, brown sugar, lemon pepper and salt and sprinkle over chicken.
• Let marinate, 2 hours - overnight.
• Prepare separate bowls, one with eggs, one with milk and one with flour. Dip chicken in milk, then egg, then dip in flour.
• Heat oil to 325 degrees F. Fry chicken for about 15 minutes total per batch (cycle out to ensure the oil stays at 325 degrees F).
• Dip in hot sauce.

HOT CHICKEN SALAD

Steps:

• Mix chicken, celery, almonds, onions, cheese and salt.
• Add juice and mustard to mayonnaise and fold into chicken mixture.
• Put in a 8 x 8 casserole dish and sprinkle with potato chips.
• Bake at 375 degrees for 15-20 minutes.

HATTIE B'S HOT CHICKEN

Steps:

• Dry-brine the chicken: In a bowl, toss the chicken pieces with 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper; cover and refrigerate overnight or up to 24 hours.
• Make the dip and dredge: In a bowl, whisk together the milk, eggs and hot sauce. In a separate bowl, whisk together the flour and 2 teaspoons sea salt.
• Dredge the chicken in the flour mixture, then dip in the milk mixture, then in the flour mixture again, shaking off the excess after each step.
• Heat the vegetable oil in a deep-fryer to 325 degrees F. Set a wire rack on top of a rimmed baking sheet and set aside. Working in batches, lower the chicken into the fryer and fry until crisp, 15 to 17 minutes for breast quarters and 18 to 20 minutes for leg quarters. Remove the chicken and let it drain on the rack.
• Make the spicy coating: Carefully ladle the lard or frying oil into a medium heatproof bowl and whisk in the cayenne pepper, brown sugar, 3/4 teaspoon sea salt, 1 teaspoon black pepper, the paprika and garlic powder. Baste the spice mixture over the hot fried chicken and serve immediately; garnish with pickles.