NASHVILLE HOT CHICKEN
Provided by Food Network
Time P1DT1h
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- For the chicken: Pour enough buttermilk over the chicken pieces to cover them and place in refrigerator at least 24 hours.
- Preheat a Dutch oven filled three-quarters of the way with peanut oil to 275 degrees F.
- Drain chicken in a colander, then coat chicken in enough seasoned flour to coat.
- Gently drop chicken into oil and cook until internal temperature reaches 165 degrees F, roughly 18 minutes. Set aside.
- For the sauce: Meanwhile, combine the canola oil, bacon fat, cayenne powders, sugar, pickle juice, paprika, garlic powder and chili powder together in a bowl and whisk until smooth. Gently pour 1 cup of the mixture over fried chicken and toss in a bowl, making sure to completely coat chicken (watch your eyes, this stuff is no joke!). (Save remaining sauce for another use.)
- Remove from bowl and enjoy!
TRIPLE DIPPED FRIED CHICKEN
This is the crispiest, spiciest, homemade fried chicken I have ever tasted! It is equally good served hot or cold and has been a picnic favorite in my family for years.
Provided by QUIRKYIQ
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and poultry seasoning. In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and beer. You may need to thin with additional beer if the batter is too thick.
- Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more.
- Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving.
Nutrition Facts : Calories 661.4 calories, Carbohydrate 73.2 g, Cholesterol 167.9 mg, Fat 18.6 g, Fiber 3.2 g, Protein 42.4 g, SaturatedFat 5.2 g, Sodium 1840.1 mg, Sugar 0.4 g
THREE PIECE NASHVILLE HOT FRIED CHICKEN
Provided by Food Network
Categories main-dish
Time P2DT2h50m
Yield 4 servings plus 20 biscuits
Number Of Ingredients 33
Steps:
- For the Nashville hot sauce: Combine chicken stock, brown sugar, cayenne, Carolina reaper powder, if using, chili powder, paprika, salt, Scotch bonnets, anchos, guajillos and scorpion chiles, if using, in a saucepan. Boil and reduce by half, then let cool. Puree in blender, then add mustard and combine. Slowly add melted fat.
- For the brine: Mix 1 gallon water with 1 cup salt in a large container. Submerge the chicken pieces in the brine and let sit overnight, refrigerated.
- Drain the chicken and cover in buttermilk, then let sit overnight.
- For the fried chicken: Combine the flour, masa, cornstarch, celery salt, coriander, seafood seasoning, salt and pepper in a big bowl. Toss in chicken parts and coat well, then let rest, refrigerated, for 30 minutes.
- Bring oil to 300 degrees F in a deep-fryer.
- Fry chicken in batches until it reaches internal temperture of 160 degrees F, about 20 minutes. Toss in bowl with Nashville Hot Sauce.
- For the biscuits: Meanwhile, grate butter with a cheese grater, then freeze again.
- Mix together flour, baking powder, salt, sugar, baking soda and shortening in a bowl, then freeze, 3 hours.
- Mix frozen butter, dry mixture and buttermilk together in a large bowl until dough comes together, then lay out on a floured surface and roll out to about 2 inches thick. Fold into thirds, then repeat the rolling and folding 3 more times. Cut into 20 biscuits and place on a baking sheet lined with parchment paper. Freeze for 3 hours or up to overnight.
- Preheat the oven to 350 degrees F. Take biscuits out of freezer and sprinkle with salt. Bake for about 15 minutes.
CLASSIC CHICKEN POT PIE
Steps:
- Preheat the oven to 425 degrees F.
- In a heavy-duty pot, cook the onion, celery and carrot with the butter on medium to high heat until the vegetables are soft. Add the garlic and cook until fragrant (be careful not to burn). Stir in the flour and cook until a paste forms. Reduce to low heat and add the chicken broth, half-and-half, sea salt, sage, pepper, allspice, nutmeg, dry mustard and cayenne. Cook until thickened, periodically stirring. Remove from the heat and add the chicken and peas. (Pot pie filling can be made the day before and chilled, or day-of if using right away.) Portion the pot pie filling into 4 small oven-safe crocks or baking dishes, with at least 1 cup filling per dish. Cut the puff pastry sheets according to the sizes of the baking dishes, enough to cover the top.
- Bake until the puff pastry is golden brown and has risen, 15 to 20 minutes. Serve immediately.
RESTAURANT VS HOMEMADE NASHVILLE-STYLE HOT CHICKEN RECIPE BY TASTY
Here's what you need: cayenne pepper, paprika, garlic powder, mustard powder, black pepper, onion powder, bone-in, skin-on chicken thighs, chicken drumsticks, salt, light brown sugar, canola oil, buttermilk, louisiana hot sauce, flour, oil, white bread, dill pickles
Provided by Rie McClenny
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, combine cayenne pepper, paprika, garlic powder, mustard powder, black pepper, and onion powder, and mix well.
- In a large bowl, place chicken and pat dry. Add 5 tablespoons of the spice mix and salt, and mix well, making sure all the chicken is fully coated. Cover with plastic wrap and rest in the fridge for at least 30 minutes, up to 24 hours.
- In a small saucepan, combine canola oil, 2 tablespoons of the spice mix, and brown sugar over medium heat and stir until the brown sugar dissolves, about 2-3 minutes. Set aside.
- In a medium-size bowl, add the buttermilk and hot sauce, and mix well.
- Dredge each piece of chicken into the flour, shaking off any excess. Dip them into the buttermilk mixture, then back into the flour.
- Heat oil to 325°F (170°C) in a deep pot.
- Fry 3-4 chicken pieces at a time, making sure to not overcrowd the pot, for 10-12 minutes, until golden brown and crispy.
- Transfer the fried chicken to a wire rack over a baking sheet and brush with the spicy oil Dust with the remaining spice mixture.
- Place on a slice of white bread and top with dill pickle.
- Enjoy!
Nutrition Facts : Calories 1129 calories, Carbohydrate 110 grams, Fat 49 grams, Fiber 6 grams, Protein 58 grams, Sugar 44 grams
TRIPLE-HOT CHICKEN
Grilled Chicken Drumsticks basted with a garlic, chili powder, cayenne and hot pepper sauce. Not for the mild at heart.
Provided by Allrecipes Member
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- PREP: Preheat grill or coals to medium/medium-hot. Meanwhile, combine vinegar, sugar, pepper sauce, chili powder, onion powder, garlic powder and cayenne to make hot sauce; mix well. Set aside 3/4 cup of mixture to serve as dipping sauce; use remaining sauce for basting.
- COOK: CLEAN: Wash hands. Place chicken on grill. (No need to thaw if using frozen.) Brush with basting sauce. Grill for 10 to 15 minutes (7 to 10 minutes for wings), basting often. Turn chicken over and baste again. Grill for 10 to 20 minutes more (4 to 14 minutes more for wings) or until internal juices run clear. (Or insert instant-read meat thermometer in thickest part of chicken. Temperature should read 170 degrees F for wings and 180 degrees F for drumsticks or thighs.) Discard leftover basting sauce.
- SERVE: Serve chicken with reserved hot sauce.
- CHILL: Refrigerate leftovers immediately.
Nutrition Facts : Calories 369.9 calories, Carbohydrate 28 g, Cholesterol 194.2 mg, Fat 12.1 g, Fiber 0.7 g, Protein 36.1 g, SaturatedFat 3.4 g, Sodium 189.2 mg, Sugar 25.9 g
TRIPLE DIPPED FRIED CHICKEN
I got this off another on-line recipe site and it looks so good I wanted to be sure and save it as this is the only site I really use. It's credited to a "QUIRKYIQ" and she states "the crispiest, spiciest, homemade fried chicken I have ever tasted! It is equally good served hot or cold and has been a picnic favorite" My whole family LOVES a good fried chicken so can't wait to try it out.
Provided by Bonnie G 2
Categories Chicken Thigh & Leg
Time 50m
Yield 6 Pieces, 6 serving(s)
Number Of Ingredients 12
Steps:
- In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and poultry seasoning.
- In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and beer.
- You may need to thin with additional beer if the batter is too thick.
- Heat the oil in a deep-fryer to 350 degrees F (175 degrees C).
- Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more.
- Carefully place the chicken pieces in the hot oil.
- Fry for 15 to 18 minutes, or until well browned.
- Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving.
TRIPLE SPICE CHICKEN
For those that want to take their spice tolerance up another level, or because you love spicy foods, this recipe might be for you. Simple to make. In fact so simple, a caveman could do it. ROFL! I had to throw that in there.
Provided by Chef David Guay
Categories Chicken Breast
Time 28m
Yield 2 chicken breasts, 1 serving(s)
Number Of Ingredients 5
Steps:
- Cut the breasts from the side, like as if you're butterflying them only you completely cut them through.
- In a medium size bowl, combine the rest of the ingredients thoroughly. Using tongs, dredge the chicken with the spices.
- On a baking sheet lined with parchment paper, place the spiced-up chickens and wrap the entire pan with plastic wrap.
- Place it in the refrigerator and let it set for a minimum of 30 minutes Remember, the longer the chicken is in the cooler the more intense the taste is going to be.
- Take the chicken breasts out after a good amount of time in the cooler.
- On a preheated and oiled grill, cook both sides of the chicken until internal temperature reaches 160 degrees Fahrenheit.
- Let it rest for approximately 5 minutes The carry-on cooking will reach it up to the safe temperature of 165 degrees Fahrenheit without losing much moisture.
- OPTIONAL: Serve with a tall glass of milk, bread, or a small dish of ice cream just in case it's too much to handle.
Nutrition Facts : Calories 1841.7, Fat 61.4, SaturatedFat 16.8, Cholesterol 290.6, Sodium 446.5, Carbohydrate 231.5, Fiber 65, Sugar 13.2, Protein 142
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