Nashville Hot Fried Chicken

From Cook's Country | June/July 2010

Why this recipe works:

Mimicking the heat of this Nashville Hot Fried Chicken was harder than we anticipated. We created a spicy exterior to the chicken by “blooming" the spices (cooking them in oil for a short period) to create a complex yet still lip-burning spicy flavor. We added a healthy amount of hot sauce to… read more

Mimicking the heat of this Nashville Hot Fried Chicken was harder than we anticipated. We created a spicy exterior to the chicken by “blooming" the spices (cooking them in oil for a short period) to create a complex yet still lip-burning spicy flavor. We added a healthy amount of hot sauce to our brine to inject spicy flavor into the chicken, making the flavor more than skin deep. Most Nashville Hot Fried Chicken recipes called for fiery cayenne pepper, but only a fraction of a teaspoon. Our Hot recipe calls for at least 12 times that amount.

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Serves 4 to 6

Chicken quarters take longer to cook than smaller pieces. To ensure that the exterior doesn't burn before the inside cooks through, keep the oil temperature between 300 and 325 degrees while the chicken is frying. For an extra-hot version, see related recipe.

Ingredients

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