So how about we try some Nashville Hot Chicken? I have asked three questions and the answer to the first and third question is, yes. I don't know about the Korean Fried Chicken, but I am pretty sure it is still hot on most people's minds, mine included.
I know, I swore off deep frying. But when the craving for fried chicken comes on loud and strong, I have to fry me a batch. So. Instead of the same old same old Korean chicky, I wanted something different.
Yup, a buttermilk marinated chicken which is deep fried and then...wait for it...brushed with spicy butter and lard. Does that sound scary?
I did not have any lard on hand. I mean, who does? So I just went with butter. Ooops. I did not snap a photo because my spices kind of clumped up and my sauce did not look pretty.
So what's the verdict on this Nashville Hot Chicken? Well, it was moist, juicy and super crunchy. Like what any great fried chicken should be.
As for the hot sauce, like I said, I did not do it well and so, I was not able to appreciate it the way that I should. But it was spicy. That much I can say.
The buttermilk marinade calls for pickle brine and Louisiana-style hot sauce which I personally feel is optional. I did add the pickle brine and since I do not have Louisiana-style hot sauce, I substituted that with Tabasco sauce.
Why I say those two ingredients are optional is because I felt that the pickle brine/hot sauce did not contribute much or at all to the taste of the chicken when compared to earlier versions of buttermilk fried chicken that I attempted. But that's just my opinion, no disrespect to the original recipe.
This fried chicken uses the double coating method where you dredge the chicken in flour, dip it into the marinade and then dredge in it the flour again. I like that because the marinade does not go to waste even though there will be some leftover which you eventually throw away.
Honestly, I don't feel much for the sauce, because a butter/lard based sauce is not quite my thing. Maybe I would change my mind if I tasted a properly executed Nashville Hot Chicken.
Now, what say you if I used me some Korean sweet and spicy sauce to these fried beauties, eh?
Nashville Hot Chicken
Recipe source : Adapted from Food Wishes
- 4 chicken legs, thigh and drumsticks separated
- 1 cup buttermilk
- 1 tsp salt
- 1/4 cup pickle brine (optional in my opinion)
- 2 tbsp Tabasco sauce (Louisiana-style hot sauce in original recipe, optional in my opinion)
- 1 large egg
- 2 cups plain flour
- 2 tsp salt
For the sauce :
- 1/2 cup butter
- 2 tbsp cayenne pepper
- 1 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tsp salt
1. To make the marinade, mix buttermilk, salt, pickle brine, tabasco sauce and egg. Whisk to combine.
2. Place chicken into a large freezer bag and pour in the marinade. Leave to marinate in the fridge overnight or for 2-4 hours.
3. Before frying, take the chicken out and drain the marinade. Do not throw the marinade because we need it for dipping the chicken later.
4. Drain the chicken of excess marinade, I do this by placing the chicken in a colander and leaving it to come to room temperature.
5. Combine flour with salt.
6. Take a piece of chicken and dredge in the flour to fully coat.
7. Then dip the chicken into the reserved marinade and dredge in flour again.
8. Place the chicken on a metal rack and repeat until all the chicken pieces are completed.
9. Let the chicken stand for 15 minutes.
10. Heat oil in a deep pot and fry the chicken in batches until cooked and golden brown.
11. Drain chicken on metal rack.
12. To make the sauce, melt the butter in a saucepan and add the other ingredients. Stir and bring to a quick boil and remove from heat.
13. Brush the chicken pieces all over with the hot sauce.