THE RANCH NASHVILLE RECIPES

Steps:

• Preheat the oven to 425°F and place a cooking rack into a roasting pan.

• Season the cavity of the chicken well with salt and pepper, and stuff with the garlic, apple and lemon halves. Brush the outside of the chicken with the butter and sprinkle with the seasoning mix.

• Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place on the rack.

• Roast the chicken for 1½ hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and let rest for about 10–15 minutes before carving.

Steps:

• Dry-brine the chicken: In a bowl, toss the chicken pieces with 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper; cover and refrigerate overnight or up to 24 hours.
• Make the dip and dredge: In a bowl, whisk together the milk, eggs and hot sauce. In a separate bowl, whisk together the flour and 2 teaspoons sea salt.
• Dredge the chicken in the flour mixture, then dip in the milk mixture, then in the flour mixture again, shaking off the excess after each step.
• Heat the vegetable oil in a deep-fryer to 325 degrees F. Set a wire rack on top of a rimmed baking sheet and set aside. Working in batches, lower the chicken into the fryer and fry until crisp, 15 to 17 minutes for breast quarters and 18 to 20 minutes for leg quarters. Remove the chicken and let it drain on the rack.
• Make the spicy coating: Carefully ladle the lard or frying oil into a medium heatproof bowl and whisk in the cayenne pepper, brown sugar, 3/4 teaspoon sea salt, 1 teaspoon black pepper, the paprika and garlic powder. Baste the spice mixture over the hot fried chicken and serve immediately; garnish with pickles.