KFC NASHVILLE HOT SAUCE RECIPES

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NASHVILLE HOT CHICKEN KFC RECIPE (COPYCAT) - RECIPES.NET



Nashville Hot Chicken KFC Recipe (Copycat) - Recipes.net image

Take your fried chicken to the next level with this Nashville hot chicken KFC recipe. Enjoy juicy chicken smothered in a spicy-buttery sauce.

Provided by Miguel

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 27

5 lb Bone-In mixed chicken pieces
For Frying vegetable oil
2 cup buttermilk
1½ tbsp spice rub
2 bay leaves
1½ tbsp salt
1 tbsp paprika
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp chili powder
2 tbsp black pepper
1 tbsp Dried oregano
1 tbsp Dried basil
1 tbsp cayenne pepper
2 eggs
1 cup buttermilk
¼ cup hot sauce
3½ cup all purpose flour
1 tbsp baking powder
(remaining from recipe above), (reserve 1 teaspoon for sauce) spice rub
2 tbsp hot sauce
2 tbsp Melted butter
1 tbsp cayenne pepper
2 tbsp brown sugar
1 tsp spice rub
½ tsp smoked paprika
¾ cup vegetable oil

Steps:

  • In a small bowl, combine all spice rub ingredients.
  • In a large bowl, combine buttermilk, bay leaves, and 1½ tablespoons of the spice rub. Add chicken until well coated. Refrigerate at least 3 hours.
  • In a medium bowl combine, 1 teaspoon of the spice rub, and all remaining hot sauce ingredients except for the butter.
  • In a large shallow dish, combine eggs, buttermilk, and hot sauce.
  • In a separate shallow dish, combine flour, baking powder, and remaining spice rub in a large bowl.
  • Dredge chicken in flour, then buttermilk, and then flour again. Place on a baking sheet until ready to fry.
  • In a large dutch oven heat 3 inches of oil to 375 degrees F. Cook 3 to 4 pieces at a time for 7 minutes per side, or until chicken reaches 165 degrees F.
  • Drain on paper towels.
  • Add butter to prepared sauce, whisk until smooth.
  • Cool for 2 to 3 minutes before brushing on sauce.

Nutrition Facts : Calories 332.00kcal, CarbohydrateContent 55.00g, CholesterolContent 51.00mg, FatContent 8.00g, FiberContent 3.00g, ProteinContent 11.00g, SaturatedFatContent 3.00g, ServingSize 8.00 people, SodiumContent 1,915.00mg, SugarContent 8.00g, TransFatContent 1.00g, UnsaturatedFatContent 3.00g

CHEF JOHN'S NASHVILLE HOT CHICKEN RECIPE | ALLRECIPES



Chef John's Nashville Hot Chicken Recipe | Allrecipes image

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    Chicken    Fried Chicken Recipes

Total Time 10 minutes

Prep Time 20 minutes

Cook Time 16 minutes

Yield 4 servings

Number Of Ingredients 17

1 whole chicken, cut into 8 pieces
1 tablespoon kosher salt
1 cup buttermilk
¼ cup pickle brine
2 tablespoons Louisiana-style hot sauce
1 large egg
2 cups all-purpose flour
2 teaspoons fine table salt
¼ cup butter
¼ cup lard
2 tablespoons cayenne pepper
1 tablespoon packed light brown sugar
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup vegetable oil for frying, or as needed

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, CarbohydrateContent 74.5 g, CholesterolContent 258.2 mg, FatContent 66 g, FiberContent 3.3 g, ProteinContent 53.9 g, SaturatedFatContent 22.8 g, SodiumContent 3754.8 mg, SugarContent 7 g

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