NASHVILLE-STYLE HOT FRIED CHICKEN
This version of Nashville hot fried chicken, adapted from Peaches HotHouse in Brooklyn, will make your tongue sizzle and fill your eyes with tears from a combination of cayenne and ghost chile powders. (The latter is one of the hottest chiles in the world, reaching 1,000,000 on the Scoville heat scale.) Note that the recipe calls for both granulated and powdered onion and garlic. Try to use both. The powdered stuff is stronger in flavor while the granulated has a little more texture to it. (However if you can't find both, either kind will work throughout the recipe.) The traditional way to serve this is on top of a piece or two of soft white bread, which helps mitigate the heat. A cold beer wouldn't hurt, either.
Provided by Melissa Clark
Categories dinner, lunch, main course
Time 1h45m
Yield 4 to 5 servings
Number Of Ingredients 17
Steps:
- Prepare the brine: In a large bowl, whisk salt and spices in 2 cups boiling water until salt dissolves. Whisk in 6 cups ice water. The brine should be cold; if not, chill until it is. Add chicken pieces to the cold brine and chill for at least 12 and up to 24 hours.
- In a bowl, combine the ingredients for the very hot spice mixture. In another bowl, prepare the dredge: combine the flour, granulated garlic and onion, salt and pepper.
- Remove chicken pieces from brine, pat dry with paper towels and season with a light dusting of hot spice mixture. Dust pieces with dredge mixture. Reserve both the remaining hot spice mixture and the dredge. Let chicken rest in fridge, uncovered, for at least an hour for the coating to adhere.
- Pour 2 inches of oil into a Dutch oven or heavy-bottomed pot with a cover. Heat oil to 325 degrees on a deep-fat thermometer. In a shallow bowl, whisk together eggs and 2 cups ice water to make egg wash. Dip chicken in egg wash, then coat with more dredge. Shake pieces lightly so any excess dredge falls off.
- Carefully place chicken in hot oil, about 3 to 4 pieces per batch. Cover pot with lid and let fry for 5 to 6 minutes, until golden brown on one side. Remove lid and flip pieces. Fry another 5 to 6 minutes, uncovered. Using tongs, transfer cooked chicken to a wire rack set over a baking sheet to catch the oil drips. Dust with very hot spice as it comes out of the fryer.
Nutrition Facts : @context http, Calories 1079, UnsaturatedFat 33 grams, Carbohydrate 79 grams, Fat 52 grams, Fiber 9 grams, Protein 73 grams, SaturatedFat 15 grams, Sodium 1033 milligrams, Sugar 7 grams, TransFat 0 grams
CHEF JOHN'S NASHVILLE HOT CHICKEN
If you've never had Nashville Hot Chicken, we're talking about an ultra-crispy fried chicken doused with a cayenne-infused glaze, and by 'glaze' I mean melted butter and lard. For the record, I've never been to Nashville, so I can't tell you how authentic this is, but it works for me, and is fairly easy to pull off.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 10h
Yield 4
Number Of Ingredients 17
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.
Nutrition Facts : Calories 1114.9 calories, Carbohydrate 74.5 g, Cholesterol 258.2 mg, Fat 66 g, Fiber 3.3 g, Protein 53.9 g, SaturatedFat 22.8 g, Sodium 3754.8 mg, Sugar 7 g
HATTIE B'S HOT CHICKEN
Provided by Food Network
Time 8h45m
Yield 4 servings
Number Of Ingredients 15
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.
HOT HONEY CRISPY CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the seasoning flour: Mix together the flour, seafood seasoning, salt, paprika, mustard powder and pepper and divide between 2 plates or shallow bowls.
- For the brine: Mix together the buttermilk, hot sauce, salt, celery seed, smoked paprika and pepper and divide between 2 plates or shallow bowls.
- Coat the chicken in the brine, then seasoning flour, then the second bowl of brine and the second bowl of seasoning flour and shake off excess; place on a rack.
- Heat a few inches of oil in a Dutch oven or tabletop fryer to 365 degrees F. Cook the chicken in batches if necessary until deep golden and cooked through, 8 to 10 minutes.
- For the buffalo honey sauce: In a small pot, melt the butter and add the honey, hot sauce, Worcestershire and garlic and simmer gently to thicken. Serve the fried chicken with the sauce.
HOT HONEY FRIED CHICKEN STRIPS
This craggy, crunchy, slightly spicy version of fried chicken topped with spicy honey is the perfect comfort food! As written, this recipe prepares the chicken as easy to snack on strips, but you can easily adapt for full pieces or even go smaller for spicy chicken nuggets!
Provided by Jaymee Sire
Categories main-dish
Time 50m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Place one sheet of plastic wrap on a clean cutting board (see Cook's Note). Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 to 1/2 inch thick. Cut each chicken thigh into 3 even strips. Transfer to a shallow bowl. Repeat with the remaining chicken. Sprinkle with a pinch of salt.
- Pour 1 cup buttermilk over the chicken. Marinate at room temperature for 20 to 25 minutes or overnight in the fridge if time allows.
- When ready to cook, preheat the oven to 200 degrees F. Pour about 1 inch of oil into a deep, heavy bottomed pot or Dutch oven. Heat over medium-high until a deep-fry thermometer registers 350 to 375 degrees F.
- Stir together the 1/4 cup honey in a small bowl with as much hot sauce as you like (I use 1 tablespoon, but I like it spicy.) Set aside until ready to serve.
- Stir together the flour, paprika, cayenne, 1 tablespoon salt and 1 tablespoon pepper in a large bowl. Stir in the garlic powder and onion powder if using.
- Stir the remaining 1/3 cup of buttermilk into the flour mixture until it has a chunky consistency.
- Working with 1 piece at a time, dredge the chicken in the flour mixture so that each piece is fully coated and place on a wire rack set inside a rimmed baking sheet. Repeat with the remaining chicken.
- Working in batches to avoid crowding the pot, add 3 to 4 pieces of the coated chicken and fry, undisturbed, until golden brown, 1 to 2 minutes. Flip and fry until the crust is golden brown and the internal temperature registers 165 degrees F on an instant-read thermometer, 1 to 2 minutes. Transfer the fried chicken strips to a wire rack set inside a rimmed baking sheet, season with a pinch of salt and hold in the warm oven. Check the oil temperature and adjust the heat as needed to bring it back to 350 to 275 degrees F, then repeat with the remaining chicken.
- Serve the fried chicken strips immediately with the hot honey.
HOT FRIED CHICKEN
Make and share this Hot Fried Chicken recipe from Food.com.
Provided by Food.com
Categories Chicken
Time 13h35m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- For the buttermilk marinade: Whisk the buttermilk together with the honey, hot sauce, salt, seafood seasoning, black pepper and cayenne in a large mixing bowl.
- Submerge the chicken pieces in the buttermilk. Cover the bowl with plastic wrap and refrigerate at least 12 hours.
- Pull the chicken out of the fridge and let it come up to room temperature, still in the marinade, about 45 minutes.
- Preheat the oven to 200 degrees F.
- Heat the oil in a deep pot or a deep-fryer over high heat (the oil should be 3 inches deep) so that it starts popping, about 350 degrees F. A good rule of thumb: if you drop a pinch of flour into the oil and it fries up immediately, you're good to go.
- While the oil is heating, combine the seafood seasoning, paprika, salt, celery seed, cayenne, chili powder, garlic powder, onion powder and black pepper in a large mixing bowl. Reserve half to be sprinkled over the chicken after it's fried later, and combine the other half with the flour in a large bowl. Mix things around with your hands so everything is distributed evenly.
- When the oil is hot, transfer a piece of chicken into the dredging flour, heaping flour on top of it and flipping it around until the chicken is completely coated. Do the same with each piece until there's no more space in the bowl.
- Lightly shake the chicken (just enough to get rid of the really loose bits of flour) and drop into the fry pot using your hands or a pair of tongs. (You will definitely need to fry your chicken in batches, unless you've got some really big bowls and pots.).
- Fry the chicken until golden brown, about 8 minutes, and then transfer to a rack set on a baking sheet with tongs.
- Sprinkle each piece of chicken with the seasoning mixture, turning with tongs to coat on all sides.
- Let the chicken rest in the oven at least 10 minutes, so that the cooking process finishes. Meanwhile, fry up the next batch of chicken.
- Hold the fried chicken in the oven until all the pieces are fried and rested and you're ready to serve it up. Then pile the chicken on a big plate, put it in the center of the table with biscuits, collards and slaw, and let everybody start grabbing pieces. I guarantee it will disappear fast.
Nutrition Facts : Calories 6103.9, Fat 558.6, SaturatedFat 89.5, Cholesterol 497.4, Sodium 4370.8, Carbohydrate 141.8, Fiber 11.5, Sugar 21.6, Protein 145.7
SWEET HOT FRIED CHICKEN AND WAFFLES
Provided by Amanda Freitag
Categories main-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 28
Steps:
- For the glaze: Combine the honey, maple syrup, chili powder, paprika, black pepper, vinegar, cayenne and salt in a small saucepot. Bring just to a simmer. Remove from the heat and let steep for 20 minutes, then strain into a clean container.
- For the waffles: Preheat the oven to 250 degrees F and place a rack in the middle of the oven. Place a baking sheet fitted with a wire rack in the oven.
- Whisk together the flour, Cheddar, sugar, baking powder, hot sauce, scallion whites and salt in a large bowl and set aside.
- In another large bowl, whisk the eggs and a pinch of salt until just broken up, then add the milk and whisk. Pour in the melted butter and whisk until combined.
- Add the wet ingredients to the dry ingredients and stir with a rubber spatula until the flour is just incorporated and no streaks remain (the batter may have a few lumps).
- Preheat a Belgian waffle iron to medium heat according to the manufacturer's instructions. Spray with nonstick cooking spray, add some batter, close the lid, and cook until the steam starts to diminish (open the top and peek for doneness after a few minutes). Transfer the waffle to the wire rack in the oven to keep warm. Repeat with the remaining batter to make 8 waffles.
- For the chicken: Pour 5-inches of oil in a heavy-bottomed pot. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
- Place the chicken thighs and buttermilk in a bowl. In a separate bowl, add the flour, garlic powder, onion powder, paprika, pepper and salt, and mix to combine. Dredge each thigh in the flour mix, then shake off any excess flour and carefully place in the oil. Fry until golden, 7 to 8 minutes. Remove the chicken to a paper bag or paper towels to drain excess grease and immediately season with salt.
- Place each piece of fried chicken on top of a waffle and top each with some glaze and scallion greens to serve.
More about "hot fried chicken food"
NASHVILLE HOT CHICKEN (SPICY FRIED CHICKEN) + VIDEO ...
From carlsbadcravings.com
Reviews 32Total Time 1 hr 10 mins
- Whisk all of the Spice Rub seasonings together in a small bowl. Remove 1 1/2 tablespoons Spice Rub to a large bowl along with 2 cups buttermilk and 2 bay leaves. Add chicken and toss to coat. Cover and refrigerate for 3 hours up to overnight.
- When ready to cook, remove 1 teaspoon Spice Rub to a medium bowl for your Nashville Hot Sauce. Stir in all remaining Nashville Hot Sauce ingredients except butter (the oil will look separated which is okay).
- Prepare your Buttermilk Egg Wash by whisking 2 eggs together with 1 cup buttermilk and 1/4 cup hot sauce in a medium bowl.
- Prepare Flour Breading by whisking 3 1/2 cups flour, 1 tablespoon baking powder and all remaining Spice Rub spices together in a large bowl.
TENNESSEE HOT FRIED CHICKEN - BROWN SUGAR FOOD BLOG
From bsugarmama.com
Servings 8Estimated Reading Time 5 minsCategory DinnerTotal Time 50 mins
- Lay the chicken out on a large cutting board or cleaned workspace. Liberally season the chicken with salt and pepper, front and back. Poke the chicken with a hole to allow the flavor to completely saturate the chicken. Place the chicken in a large tupper ware container that will fit the chicken and pour the buttermilk over the chicken and place in the refrigerator overnight or at least, 8 hours.
- Remove chicken from the refrigerator and pour out the buttermilk completely. Prepare the marinade by whisking the hot sauce and honey. Take the chicken and dip them into the hot sauce marinade and place the chicken back into the refrigerator for 2-4 hours.
- Using a large cast iron skillet or deep fryer, fill the pan or fryer with oil and allow the oil to reach 350 Degrees.
- Whisk together the flour, cayenne pepper, smoked paprika, sugar, and black pepper. Dredge the chicken through the flour, and shake off excess flour and place in the hot oil. Allow the chicken to cook until golden brown (10-12 minutes for wings, 12-15 for thighs, legs, and breasts). Once the chicken is cooked completely, season with a little salt and pepper and transfer to wire rack lined with paper towels. Drizzle with a little honey and allow to cool for 10 minutes before serving. If you want to sprinkle a little more hot sauce once finished you can if you want.
HOT FRIED CHICKEN RECIPE - TODAY
From today.com
5/5 (109)Category Entrées
- Pour buttermilk into a large bowl. Submerge chicken in buttermilk and let marinate in refrigerator for 15 minutes.
- Meanwhile, combine all dredge ingredients in a bowl. Mix well to ensure even seasoning. Remove marinated chicken from refrigerator. Dredge in the seasoned flour and allow to sit for 10 minutes.
- Make the paste by melting lard at medium heat in a saucepan. Carefully pour lard into a mixing bowl. Add remaining paste ingredients, mix, and allow to cool to 100 degrees or room temperature.
- Heat canola oil in a deep-fryer, wok, or deep walled-saucepan to 325 degrees. Working in batches, lower the chicken into the fryer and fry about 12 minutes or until crispy. Remove with slotted spoon. Fill a baster with the paste and squeeze it over the chicken right out of the fryer.
HOT CHICKEN | TRADITIONAL FRIED CHICKEN DISH FROM ...
From tasteatlas.com
ODE TO HOT-STAR FRIED CHICKEN RECIPE - HOT-STAR | FOOD & WINE
From foodandwine.com
5/5 (1)Total Time 1 hr 15 minsServings 8
- In a food processor, combine the scallions, garlic, ginger, soy sauce, mirin, sugar, baking soda, five-spice powder and 1 1/2 cups of water and puree until smooth. Scrape the marinade into a large bowl, add the chicken and turn to coat evenly. Cover and let the chicken marinate at room temperature for 30 minutes to 2 hours.
- In a large enameled cast-iron casserole, heat 2 inches of oil to 300°. In a food processor, blend the flour, bouillon cubes, paprika and chile powder to a powder. Transfer to a shallow bowl.
- Dredge 2 of the chicken cutlets in the seasoned flour. Fry, turning, until golden brown and cooked through, 4 to 5 minutes. Transfer to a rack to drain briefly and keep warm. Coat and fry the remaining chicken; serve hot.
35 BEST FRIED CHICKEN RECIPES | RECIPES, DINNERS AND EASY ...
From foodnetwork.com
Author By
HOT FOOD EXPRESS - 253 PHOTOS & 58 REVIEWS - YELP
From yelp.com
Sat ClosedSun Closed
HORACE’S HOT FRIED CHICKEN - 74 PHOTOS & 34 REVIEWS - FOOD ...
From yelp.com
4.5/5 (34)
HOT STAR LARGE FRIED CHICKEN - 164 PHOTOS & 68 REVIEWS ...
From yelp.ca
3/5 (67)Cuisine Chicken Shop
BLACK FOLKS SOUL FOOD SOUTHERN FRIED CHICKEN RECIPE - THE ...
From thesoulfoodpot.com
4.9/5 (15)Calories 2187 per servingCategory Main Course
TOKYO HOT FRIED CHICKEN - 76 PHOTOS & 41 REVIEWS - FOOD ...
From yelp.ca
4/5 (41)Cuisine Chicken Wings
HOT SPICY FRIED CHICKEN AND FOOD MENU SOCIAL MEDIA BANNER ...
From pikbest.com
Format AISoftware IllustratorProduct ID 6019576Source File Size 6.99M
TENNESSEE HOT FRIED CHICKEN - BROWN SUGAR FOOD BLOG ...
From pinterest.ca
Servings 8Total Time 50 mins
AIR-FRYER FRIED CHICKEN | FOOD & WINE
From foodandwine.com
Category Chicken ThighsTotal Time 4 hrs
HOT 'N SPICY JAMAICAN FRIED CHICKEN - HISPANIC FOOD NETWORK
From hispanicfoodnetwork.com
Cuisine JamaicanCategory Main DishServings 4Total Time 2 hrs 55 mins
HOT FRIED CHICKEN LANGENAU - 14 PHOTOS - FAST FOOD ...
From facebook.com
Followers 81
HOT SPOT FRIED CHICKEN FOOD TRUCK - 15 PHOTOS & 20 …
From yelp.com
Sat ClosedSun Closed
11 BEST FRIED CHICKEN RECIPES - BBC GOOD FOOD
CRISPY ROSEMARY FRIED CHICKEN RECIPE: THE FLAVORFUL NEW ...
From 30seconds.com
CRUNCHY OVEN-FRIED CHICKEN RECIPE WITH HOT HONEY SAUCE IS ...
From 30seconds.com
[HOMEMADE] HOT HONEY FRIED CHICKEN SANDWICH : FOOD
From reddit.com
FOOD SHORTS: PORK KNUCKLES, FRIED CHICKEN AND MORE | ABS ...
From news.abs-cbn.com
NASHVILLE HOT CHICKEN - HOW TO MAKE CRISPY NASHVILLE-STYLE ...
From youtube.com
TOKYO HOT FRIED CHICKEN
From tokyohotfriedchicken.com
HOT AND SPICY FRIED CHICKEN RECIPE - FOOD NEWS
From foodnewsnews.com
OUR BEST-EVER SOUTHERN FRIED CHICKEN RECIPES | SOUTHERN LIVING
From southernliving.com
RED ROOSTER INTRODUCES NEW REDS HOT FRIED CHICKEN RANGE ...
From perthnow.com.au
VANCOUVER'S MUST-TRY TOP FRIED CHICKEN SPOTS MAPPED | DISHED
From dailyhive.com
ULTIMATE HOMEMADE HOT CHEETOS FRIED CHICKEN RECIPE
From ireallylikefood.com
FOOD REVIEW: WENDY'S HOT HONEY CHICKEN IS A GAME CHANGER
From uproxx.com
[I ATE] HOT FRIED CHICKEN : FOOD
From reddit.com
DONAL SKEHAN’S HOT AND SPICY CHICKEN RECIPES - INDEPENDENT.IE
From independent.ie
JAPANESE FAST FOOD CHAIN RELEASES “HIGH-PROTEIN” SANDWICH ...
From soranews24.com
LOTTERIA DITCHES BUNS FOR FRIED CHICKEN WITH HEFTY HOT ...
From japantoday.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love