NASHVILLE CRIPS RECIPES

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.

Steps:

• Make the hot butter: In a small bowl, combine all ingredients and whisk until well blended. Set aside.
• Make the tofu: With a hand on top of the tofu, cut parallel to the cutting board so that you have two equal rectangles. Quarter each of those rectangles, so you have eight pieces. Arrange sliced tofu on a paper towel-lined plate and top with another layer of paper towels; press to remove excess water.
• Place milk and rice flour in 2 separate shallow bowls. In a medium bowl whisk all-purpose flour, cornstarch and baking powder, and season with salt; add seltzer and gently whisk just to combine. Do not overmix; a few lumps in the batter are OK.
• Heat 1/2 inch of oil in a large cast-iron skillet over medium to 375 degrees. Working with 4 pieces of tofu at a time, dredge in milk, then in the rice flour, pressing all sides of tofu into the rice flour. (The tofu should be completely coated with flour.) Dip in the batter, allowing excess to drip off, and add to oil. Fry undisturbed until batter sets, about 2 minutes. Continue to fry, turning gently, until golden and crisp, about 3 minutes longer, adjusting heat as necessary to stay close to 375 degrees. Transfer to a paper towel-lined plate, and season with salt. Repeat dredging and frying with the remaining tofu.
• Spread mayonnaise on the insides of buns. (If using sliced bread, cut into quarters for slider-size portions.) Arrange lettuce on bottom buns. Gently turn each piece of tofu in the hot butter to evenly coat, then place on top of lettuce. Drizzle with more hot butter, top with pickles and finish with bun tops. Serve warm.