Name: Nashville Hot Chicken
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M1DT1H0M0.000S
Yield: 3 to 4 servings
Ingredients: 2 to 3 cups buttermilk; 1 chicken cut into 8 pieces; Peanut oil, for frying; 2 to 3 cups store-bought seasoned flour; 3 cups canola oil; 3 cups bacon fat, strained and melted; 1 cup 40K cayenne powder; 1 cup 90K cayenne powder; 1/2 cup brown sugar; 1 cup pickle juice; 3 tablespoons paprika; 3 tablespoons garlic powder; 3 tablespoons chili powder

Directions

Special equipment:

a deep-frying thermometer

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!

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Steuben's Food Service, Denver, CO

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Nashville Hot Chicken

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