Today I have a secret recipe for one of the latest dishes served at KFC. The Colonel’s latest creation was inspired by one of Nashville’s most famous dishes. The Nashville hot chicken features a perfect blend of spicy cayenne and smoked paprika. If you enjoy chicken with a nice kick, then this dish is for you.
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New Secret Recipe
KFC(™) Nashville Hot Chicken
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2 (3 1/2-4 lb.) chickens, each cut into 10 pieces (breasts halved)
1 tablespoon freshly ground black pepper
2 tablespoons plus 4 teaspoons kosher salt
4 large eggs
2 cups buttermilk or whole milk
2 tablespoons vinegar based hot sauce (such as Tabasco or Texas Pete)
4 cups all-purpose flour
vegetable oil (for frying; about 10 cups)
6 tablespoons cayenne pepper
2 tablespoons dark brown sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
white bread and sliced pickles (for serving)
Toss the chicken with black pepper and 2 tablespoon salt in a large bowl. Cover and chill at least 3 hours.
Whisk the eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 4 teaspoons salt in another large bowl.
Fit a Dutch oven with a thermometer; pour in oil to measure 2 inches. Heat over medium-high heat until thermometer registers 325 degrees. Pat the chicken dry. Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.
Working in 4 batches and returning oil to 325 degrees between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160 degrees for white meat and 165 degrees for dark, 15 to 18 minutes. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.
Whisk the cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil. Brush the fried chicken with the spicy oil. Serve with bread and pickles.
Do ahead: Chicken can be seasoned 1 day ahead. Keep chilled.
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