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
NASHVILLE-STYLE HOT CATFISH
I didn't chill it 24 hours, no time for that. It was still amazing. Next time perhaps I'll be a better planner...but I doubt it.
Provided by Barenakedchef
Categories Healthy
Time P1DT25m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- 1. Whisk together buttermilk and hot sauce in a large bowl. Add catfish. Cover and chill 24 hours.
- 2. Combine flour and next 3 ingredients. Remove catfish from buttermilk mixture, discarding mixture. Dredge catfish in flour mixture, shaking off excess.
- 3. Pour oil to depth of 1 1/2 inches into a large, deep skillet; heat to 325°. Fry catfish, in batches, 4 to 5 minutes on each side or until golden brown and fish flakes with a fork. Drain on a wire rack over paper towels. Sprinkle with salt to taste. Serve with additional hot sauce, if desired.
Nutrition Facts : Calories 433.8, Fat 14.1, SaturatedFat 3.2, Cholesterol 125.4, Sodium 1649, Carbohydrate 33.6, Fiber 1.3, Sugar 1.4, Protein 39.7
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