Nashville Hot Chicken
Marinade
1 cup buttermilk
¼ cup bread & butter-style pickle brine
2 Tbs Nashville Hot Seasoning
1 large egg
2 lbs chicken pieces such as tenderloins or boneless thighs
Seasoned Flour
2 cups all-purpose flour
2 tsp A Salt for All Seasons Seasoned Salt
vegetable oil, for frying
Sauce
¼ cup lard
¼ cup unsalted butter
2 Tbsp Nashville Hot Seasoning
To serve
white bread slices>
bread & butter-style pickles
creamy cole slaw
1 cup buttermilk
¼ cup bread & butter-style pickle brine
2 Tbs Nashville Hot Seasoning
1 large egg
2 lbs chicken pieces such as tenderloins or boneless thighs
Seasoned Flour
2 cups all-purpose flour
2 tsp A Salt for All Seasons Seasoned Salt
vegetable oil, for frying
Sauce
¼ cup lard
¼ cup unsalted butter
2 Tbsp Nashville Hot Seasoning
To serve
white bread slices>
bread & butter-style pickles
creamy cole slaw
Prepare marinade. Whisk buttermilk, pickle brine, seasoning, and egg together in a large mixing bowl. Add chicken pieces; ensure each piece is thoroughly coated. Cover with plastic wrap and refrigerate 2 to 4 hours.
Bread chicken. Mix flour and seasoned salt in a shallow 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. Sit out at room temperature for about 15 minutes to allow coating to slightly dry out.
Prepare sauce. Place lard, butter, and seasoning in a small saucepot. Place over medium heat and stir until fats melt. Remove from heat; keep sauce warm.
Fry chicken. Fill cast iron skillet about one-third with vegetable oil. Heat to 350°F over medium-high heat. Carefully place chicken into hot oil. Maintain an oil temperature of 325°F, adjusting heat as need. Fry until instant read thermometer reads 160°F, about 8 to 13 minutes per side, depending on size. Transfer chicken to a rack to drain. Brush with sauce on both sides. Serve chicken pieces on white bread and brush with additional sauce. Serve with pickles and creamy cole slaw.
Bread chicken. Mix flour and seasoned salt in a shallow 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. Sit out at room temperature for about 15 minutes to allow coating to slightly dry out.
Prepare sauce. Place lard, butter, and seasoning in a small saucepot. Place over medium heat and stir until fats melt. Remove from heat; keep sauce warm.
Fry chicken. Fill cast iron skillet about one-third with vegetable oil. Heat to 350°F over medium-high heat. Carefully place chicken into hot oil. Maintain an oil temperature of 325°F, adjusting heat as need. Fry until instant read thermometer reads 160°F, about 8 to 13 minutes per side, depending on size. Transfer chicken to a rack to drain. Brush with sauce on both sides. Serve chicken pieces on white bread and brush with additional sauce. Serve with pickles and creamy cole slaw.