Nashville Hot Fried Chicken
Fried chicken brushed with a lard-based spicy glaze and served over white bread.
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Ingredients
- 3 lbs Whole chicken, broken down into 8 pieces
- 2 cups Buttermilk
- 1/2 cup Pickle juice
- 3 cups All-purpose flour
- 2 quarts Lard or neutral frying oil
- 1/2 cup Cayenne pepper
- 2 tablespoons Dark brown sugar
- 1 tablespoon Smoked paprika
- 1 tablespoon Garlic powder
- 2 tablespoons Kosher salt and black pepper
- 4 slices White bread slices
- 1/2 cup Dill pickle chips(optional)
Instructions
- 1
Whisk buttermilk, pickle juice, and 1 tablespoon of salt in a large bowl; submerge chicken pieces and brine in the refrigerator for at least 4 hours or overnight.
- 2
In a shallow dish, season the flour with salt and pepper. Remove chicken from brine, dredge thoroughly in flour, dip back into the brine, and dredge a second time for a thick crust.
- 3
Heat lard in a heavy cast-iron skillet or Dutch oven to exactly 325°F (163°C), ensuring the fat is deep enough to halfway submerge the chicken.
- 4
Fry chicken in batches to avoid crowding, cooking for 12-15 minutes and flipping once, until the internal temperature reaches 165°F and the crust is deep golden brown.
- 5
While the chicken rests on a wire rack, whisk 1 cup of the hot frying lard into a heat-proof bowl containing the cayenne, brown sugar, paprika, and garlic powder to create the spicy glaze.
- 6
Immediately brush the spicy lard glaze generously over the hot fried chicken pieces using a pastry brush, ensuring every crevice is coated.
- 7
Place two slices of white bread on each plate and top with the glazed chicken to allow the bread to soak up the spicy oil.
- 8
Garnish with dill pickle chips and serve immediately while the crust is crisp and the glaze is glistening.
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