Best 2 Nashville Style Hot Fried Chicken Recipes

NASHVILLE-STYLE HOT FRIED CHICKEN

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.

CARLA HALL'S HOT NASHVILLE-STYLE FRIED CHICKEN

Steps:

• Make the brine: Place the chicken in a gallon-size Ziploc bag. In a blender, combine, pickle juice, water, habanero pepper, salt and sugar, and mix on medium speed until smooth. Pour the brine over the chicken and seal the bag. Chill for 4 to 8 hours.
• Remove the chicken from the brine and lay the thighs in a single layer, skin-sides up, on a wire rack set over a rimmed baking sheet. Chill, uncovered, for 1 hour.
• Make the hot chicken: In a large bowl, combine the flour, paprika, cayenne, salt and black pepper. Dredge the chicken thighs in the seasoned flour, then pat them between your hands to shake off excess. Return the chicken to the wire rack, reserving the seasoned flour, and chill another 30 minutes.
• Meanwhile, make the spicy oil: In a large saucepan, combine the cayenne, smoked and sweet paprika, cumin, garlic powder, salt and sugar. Place over medium heat and toast until fragrant, stirring often, 2 minutes. Slowly add the oil and heat for 10 minutes, then remove from the heat and keep warm. Make ahead: Let the oil cool to room temperature, then store in the fridge, covered, for up to 2 weeks.
• Dredge the chicken thighs in the reserved flour once more and return them to the wire rack. Chill in the fridge for a final 30 minutes.
• Line a clean rimmed sheet tray with a clean wire rack and set aside. Attach a deep-fry thermometer to a large cast-iron skillet, and fill it with oil to a ½-inch depth. Place the skillet over medium-high heat until a thermometer registers 365°. Working in 2 batches, lay the chicken thighs in the hot oil, skin-sides down and away from you, and cook until the bottoms are deep golden brown, 5 to 6 minutes. Carefully flip and continue to cook until the each chicken thigh is deep brown, and a meat thermometer inserted into the deepest part of the thigh registers 160°, another 6 minutes. Transfer the chicken to the wire rack and repeat with the remaining thighs.
• Using a large slotted spoon, dunk the fried chicken into the hot oil, turning to coat both sides.