Prime Nashville Hot Chicken

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Prime Nashville Hot Chicken
  • Prep Time: 30
  • Total Time: 60
  • Servings: 6
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About this Recipe

So there’s a story here….In the 50’s, restaurant owner and womanizer Thornton Prince was punished by his girlfriend for coming in late the night before. She served him fried chicken for breakfast with lots of cayenne pepper! The plan backfired because Mr. Prince loved it so much; he began to serve it in his restaurant. It is still a Nashville tradition! It is scrumptious!

Ingredients

1 Maple Leaf Prime Naturally® Whole Chicken, cut into 10 pieces (halved breasts, drumsticks, thighs an
2 tsp (10 mL) Kosher salt
1 tsp (5 mL) Black pepper
1 cup (250 mL) Buttermilk
2 Eggs
1 tbsp (15 mL) Louisiana Style Hot Sauce
2 cups (500 mL) Flour
2 tsp (10 mL) Sea salt
Vegetable oil for frying
SPICY COATING:
½ cup (125 mL) Tenderflake® Lard
2-3 tbsp (30-45 mL) Cayenne pepper
2 tbsp (30 mL) Brown sugar
1 tsp (5 mL) Chili powder
1 tsp (5 mL) Garlic powder
1 tsp (5 mL) Paprika
SIDE ITEMS:
Sweet pickles
Sliced white bread

Directions

SEASON chicken pieces with salt and pepper. Refrigerate for at least four hours or up to overnight.

WHISK together buttermilk, eggs and hot sauce in a medium bowl.

HEAT oil in a large Dutch oven or deep pot to 325°F (170°C). The oil should only fill the pot to 2” (5 cm) deep to avoid overflowing when chicken is added.

PAT chicken dry with a paper towel. Working in batches, one piece at a time, dredge chicken in flour. Shake off the excess and dip into the buttermilk mixture. Dredge once more in flour and place on a baking sheet.

FRY chicken, 3-4 pieces at a time, turning occasionally until golden brown and crisp. Chicken is cooked through when the internal temperature reaches 185°F (85°C) on a meat thermometer. It will take 15-18 minutes. Transfer to a baking sheet lined with a wire rack. Repeat with the remaining chicken pieces.

HEAT lard in a small saucepan over medium heat until melted and hot. Whisk in cayenne, brown sugar and spices. Brush chicken with the spicy sauce and serve on a slice of white bread with sweet pickles on the slide.

Notes

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