LOUISIANA HOT SAUCE CHICKEN RECIPES

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WORLD'S BEST CHICKEN MARINADE RECIPE - FOOD.COM



World's Best Chicken Marinade Recipe - Food.com image

I came up with this a few years ago and always receive rave reviews. The heat of your chicken really depends on your brand of hot sauce, so use your discretion. I've also found that each brand of garlic salt has its own level of saltiness, so please use caution here as well. Enjoy!

Total Time 5 minutes

Prep Time 5 minutes

Yield 1 serving(s)

Number Of Ingredients 4

1/2 cup olive oil
3 tablespoons hot sauce (I use Louisiana Hot Sauce or Tabasco)
1 tablespoon garlic salt (I use McCormick brand, California Style)
1 teaspoon fresh ground pepper

Steps:

  • Combine ingredients with chicken and marinade for at least 1 hour.

Nutrition Facts : Calories 964.7, FatContent 108.2, SaturatedFatContent 15, CholesterolContent 0, SodiumContent 1121.1, CarbohydrateContent 2.1, FiberContent 0.7, SugarContent 0.6, ProteinContent 0.5

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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