Spicy, Buffalo Or Nashville Hot Chicken Recipe

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Spicy, Buffalo or Nashville Hot Chicken

TRACY JOYNER

By
@tracyann3369

Translation:
1/2 TBSP Cayenne = for "Kids"
1 TBSP Cayenne = "Sissy"
2 TBSP Cayenne = "Medium"
3 TBSP Cayenne = "HOT"
I use Texas toast ...

Rating:
★★★★★ 1 vote
Serves:
2
Method:
Deep Fry

Ingredients

2
skin on chicken pieces
2 c
buttermilk (or whole milk w/2 tbls white vinegar/pickle juice)
1/2 c
self rising flour
10 oz
lard
2 Tbsp
lard
1-3 Tbsp
cayenne (see notes)
1 tsp
sugar
1 tsp
celery salt
2 tsp
garlic powder (not salt)
1 tsp
seasoning salt
1 Tbsp
paprika
texas toast or regular white bread
pickle slices

Step-By-Step

1Presoak the chicken in buttermilk (or two cups whole milk + 2 tablespoons white vinegar or pickle juice)& cayenne based seasoning for 24 hrs.
2In a deep, heavy cast iron skillet or Dutch oven over medium heat, heat 10 ounces of lard to 375 degrees. Check temperature of oil throughout the cooking process using a candy thermometer, adjusting heat as needed to keep oil as close to 375 as possible.
3Remove chicken from buttermilk, and dredge in flour.
*If you want an extra crunchy variety dredge in the following order
1.Seasoned Flour
2.Egg Wash
3.Seasoned Flour
4Add chicken to hot grease, and cook, turning every 3-4 minutes, until chicken is golden brown and a meat thermometer registers 165 degrees, about 20-25 minutes if bone-in and less time of boneless.

Drain chicken on paper towels.
5If you want "SPICY" chicken..stop here
If you want "BUFFALO" chicken, toss in Franks Red Hot
If you want "Nashville Hot" chicken continue to next step
6PASTE:
Melt lard and seasonings in microwave 2 min.
7Slather bottom side of chicken piece
Place slathered side down onto white bread
Slather top with paste
using a toothpick spear 3 pickle slices into the top of the chicken and serve..maybe with some Ranch Dressing if you like.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southern
Hashtags: #hot, #spicy, #buffalo