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Nashville Style Hot Chicken

Grab your cup of coffee (or tea) and let’s talk about a meal we made on Saturday night. As I mentioned in Saturday’s post we had some Nashville Fried Chicken a few weeks ago at a restaurant in Powell called Prohibition. Roger loved it and we thought why not make it, so this was our attempt at giving it a try…it turned out fantastic and was enjoyed by all. Please let me warn you, it has quite a “bite” to it, so get ready!!!!

The story of Nashville Hot Chicken is that it originated back in the 1930’s when a man named Thornton Prince returned home in the morning after a night of questionable behavior and his wife had a meal prepared for him. His wife was angry by his usual behavior and wanted to give him a meal he would really remember, so she fried up some chicken and added hot spices, well the plan backfired and Thornton Prince loved the chicken and brought it to his brothers and that is how Prince’s Hot Chicken Shack was born and to this day continues to be operated by a member of the Prince family.

Now as I researched this, many people say it has just been in the last 5-10 years that it, all of the sudden, has become such a popular menu item. But we can be assured that the recipes have been around for a long time.

Recipes really don’t vary too much, the amount of eggs, or buttermilk (some use whole milk but I prefer buttermilk) may change but for the most part, these are the components you will find in all recipes. Traditionally you would serve it on slices of bread (although as you will see in our picture, we did not do this) and you are all set to go. Also some use pickle juice in the mixture you add to the top of the chicken when it is done cooking. So again, no rules pick what appeals to you and give it a try!!

I hope you are brave enough to try it!!!

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Whole chicken cut up in pieces (I usually add a few extra pieces you pick what you would like)

2 T kosher salt

1 T fresh ground pepper

4 large eggs

2 cups buttermilk

2T Tabasco Sauce

4 cups flour

Vegetable Oil

4T cayenne pepper (some recipes call for 6T which is what we used but you might want to back off of this a bit if you don’t want it too spicy)

2T dark brown sugar

1t chili powder

1t garlic powder

1t paprika

Slices of white bread

Sliced Dill pickles

  • Toss chicken with 2t salt and pepper in a large bowl. Cover and chill for at least 3-4 hours or up to 24 hours
  • Whisk eggs, buttermilk, and hot sauce in a large bowl.
  • Whisk flour and 4t salt in another bowl
  • Put oil in Electric Frying pan and set temperature to 325 or Dutch oven (over medium high heat) and use thermometer until it registers 325.
  • Pat chicken dry working 1 piece at a time dip in the flour mixture, shake off excess flour, then dip in buttermilk mixture and then again in flour mixture and place on a baking sheet.
  • Put chicken in oil and fry, turning occasionally until it becomes a deep brown and begins to get crispy. An instant read thermometer should register 160 for white meat and 165 for dark meat. I usually cook 15 minutes, then turn and cook another 15 minutes and you may have to turn again for another 10-15 minutes depending on what part of the chicken you are cooking and how big the chicken breasts are. Transfer to a wire rack that you have placed inside a baking sheet.
  • Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup of frying oil (I actually did this when I first heated up the oil). I also like to add a few tablespoons of melted butter to this as well.
  • Brush the fried chicken with the oil mixture. Keep warm while you are continuing to cook other chicken pieces.

**This recipe was found at epicurious.com/recipes with some variations.

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