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