Hot Chicken Recipes

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HOT CHICKEN

Provided by Food Network Kitchen

Time 3h15m

Yield 4 to 6 servings

Number Of Ingredients 12



Hot Chicken image

Steps:

  • Season the chicken generously with salt and pepper. Place on a baking sheet, cover loosely with plastic wrap and refrigerate at least 2 hours and up to 1 day to infuse the flavor.
  • Whisk the flour, baking powder, 1 teaspoon garlic powder, 1 tablespoon salt and 1 1/2 teaspoons pepper in a large bowl. Drizzle in 1/3 cup milk and whisk to form small shaggy clumps. Whisk the remaining 1/2 cup milk, the eggs and hot sauce in another large bowl. Coat each piece of chicken in the flour mixture, then dip in the egg mixture, letting the excess drip off. Return the chicken to the flour mixture and turn until well coated. Transfer to a rack set on a baking sheet and let sit, uncovered, to set the coating, 15 minutes.
  • Meanwhile, fill a large Dutch oven or other heavy pot with 2 to 3 inches of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 350 degrees F. Carefully add 4 to 5 pieces chicken to the hot oil. The oil temperature will drop; adjust the heat as needed to maintain a temperature between 300 degrees F and 325 degrees F. Fry the chicken until golden brown and a thermometer inserted into the breasts registers 160 degrees F and the thighs 170 degrees F, 10 to 14 minutes. Remove with tongs and transfer to a clean rack set on a baking sheet; sprinkle with salt. Let the oil temperature return to 350 degrees F before frying the remaining chicken.
  • While the last batch of chicken fries, heat 1/2 cup vegetable oil, the butter, cayenne, brown sugar, remaining 2 teaspoons garlic powder and 1/2 teaspoon salt in a medium saucepan over medium heat. Cook, stirring frequently, until the butter is melted, 2 to 3 minutes. Dip the fried chicken one piece at a time in the spicy butter, turning with tongs to coat completely; return to the rack. For spicier chicken, top with more of the spicy butter.

3 pounds skin-on, bone-in chicken parts (breasts halved crosswise)
Kosher salt and freshly ground pepper
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
1/3 cup plus 1/2 cup whole milk
2 large eggs
1 tablespoon hot sauce
1/2 cup vegetable oil, plus more for frying (about 10 cups)
12 tablespoons unsalted butter, cut into pieces
3 tablespoons cayenne pepper
2 tablespoons packed dark brown sugar

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



Chef John's Nashville Hot Chicken image

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

1 whole chicken, cut into 8 pieces
1 tablespoon kosher salt
1 cup buttermilk
¼ cup pickle brine
2 tablespoons Louisiana-style hot sauce
1 large egg
2 cups all-purpose flour
2 teaspoons fine table salt
¼ cup butter
¼ cup lard
2 tablespoons cayenne pepper
1 tablespoon packed light brown sugar
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup vegetable oil for frying, or as needed

HATTIE B'S HOT CHICKEN

Provided by Food Network

Time 8h45m

Yield 4 servings

Number Of Ingredients 15



Hattie B's Hot Chicken image

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.

1 whole chicken (about 3 pounds), washed, patted dry and cut into quarters
Kosher salt and freshly ground black pepper
1 cup whole milk
2 large eggs
1 tablespoon Louisiana-style hot sauce
2 cups all-purpose flour
Sea salt
Vegetable oil, for frying
1/2 cup lard, melted and heated (or hot frying oil)
3 tablespoons cayenne pepper
1 tablespoon packed light brown sugar
Sea salt and freshly ground black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Pickle slices, for serving

NASHVILLE HOT CHICKEN

Provided by Food Network

Time P1DT1h

Yield 3 to 4 servings

Number Of Ingredients 13



Nashville Hot Chicken image

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!

2 to 3 cups buttermilk
1 chicken cut into 8 pieces
Peanut oil, for frying
2 to 3 cups store-bought seasoned flour
3 cups canola oil
3 cups bacon fat, strained and melted
1 cup 40K cayenne powder
1 cup 90K cayenne powder
1/2 cup brown sugar
1 cup pickle juice
3 tablespoons paprika
3 tablespoons garlic powder
3 tablespoons chili powder

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