spicy, buffalo or nashville hot chicken

How To Make spicy, buffalo or nashville hot chicken

• 1

  Presoak the chicken in buttermilk (or two cups whole milk + 2 tablespoons white vinegar or pickle juice)& cayenne based seasoning for 24 hrs.
• 2

  In 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.
• 3

  Remove 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
• 4

  Add 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.
• 5

  If 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
• 6

  PASTE: Melt lard and seasonings in microwave 2 min.
• 7

  Slather 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.
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