We are going to uncover the secret that is Nashville Hot Chicken, one of the greatest fried chickens to ever exist. Naturally we gotta make it homemade.
ITEMS USED:
Staub Cast Iron 5.5-Qt. Round Cocotte
Taylor Instant Read Thermometer
Matsutake Shoyu Soy Sauce - 500 ml
INGREDIENTS:
Cure:
4 chicken thigh and leg quarters Or 1 whole chicken cut into 8 pieces
Salt generously
Dredge:
3 cups (450g) flour
3 tsp (10g) kosher salt
Buttermilk Dip:
2 large eggs
2 cups (475ml) buttermilk
2 Tbsp (30ml) hot sauce
2 Tbsp (30ml) pickle juice
Splash of cold smoked matsutake shoyu for fancy
Hot Oil Spices:
1 cup (240ml) hot oil
4 Tbsp (25g) cayenne
1 Tbsp (11g) garlic powder
1 Tbsp (8g) smoked paprika
2 tsp (6g) kosher salt
2 Tbsp (25g) dark brown sugar
INSTRUCTIONS:
Method:
Start by curing the chicken with salt on both sides. Let sit in the fridge for 24 hours.
Fill a heavy bottomed pot with oil and preheat to 325F.
For the buttermilk dredge, whisk together beaten eggs with buttermilk, hot sauce, pickle juice, and an optional splash of cold smoked matsutake shoyu.
For the flour dredge, combine all-purpose flour with kosher salt. Whisk together.
For the spicy oil, mix and combine cayenne powder, garlic powder, smoked paprika, kosher salt, and dark brown sugar.
Dunk the chicken into the flour followed by the buttermilk mixture and back into the flour mixture. Rinse and repeat with the remaining chicken.
Drop chicken into the oil in batches for 15-18 minutes or internal temperature reaches 165F.
Transfer to a wire rack set over a rimmed baking sheet.
Take a cup of hot frying oil and whisk into the spice mixture.
Once thoroughly mixed, dump in each piece of chicken and cover with spice mixture.
Lay chicken on a slice of white bread, top with pickles and serve.
