Then took the chicken out of the brine mixture and put it in the flour mixture to coat. Then I let it sit so that I could do a second coat on the wetter parts of the chicken. Isn't raw chicken ugly??
Then I did the second coat of breading and put it straight in the frying pan (so to speak). The challange was to keep the oil at 350 degrees like the instructions said. I did my best after the first time it went to high and then too low which I figure balances out :) Then I fried them for 25 minutes which I don't usually do. Normally I flash fry and cook in the oven the rest of the way through because the chicken is always raw. This was easier then I thought it was going to be. I did swimp on the oil so that I didn't waste as much as it called for which meant that I did have to flip the chicken a few times to be on the safe side.
Nashville Hot Fried Chicken
Serves 4 to 6
Chicken quarters take longer to cook than smaller pieces. To ensure that the exterior doesn't burn before the inside cooks through, keep the oil temperature between 300 and 325 degrees while the chicken is frying. For an extra-hot version, see related recipe.Ingredients BRINE
- 2 quarts water
- 1/2 cup hot sauce
- 1/2 cup salt
- 1/2 cup sugar
- 1 (3 1/2-to 4-pound) whole chicken, quartered (see note)
- 3 quarts peanut or vegetable oil
- 1 tablespoon cayenne pepper
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/2 teaspoon sugar
- 2 cups all-purpose flour
- 1/2 teaspoon pepper
- 1. BRINE CHICKEN Whisk water, hot sauce, salt, and sugar in large bowl until salt and sugar dissolve. Add chicken and refrigerate, covered, for 30 minutes or up to 1 hour.
- 2. BLOOM SPICES Heat 3 tablespoons oil in small saucepan over medium heat until shimmering. Add cayenne, paprika, ½ teaspoon salt, garlic powder, and sugar and cook until fragrant, about 30 seconds. Transfer to small bowl.
- 3. DREDGE Remove chicken from refrigerator and pour off brine. Combine flour, ½ teaspoon salt, and pepper in large bowl. Dredge chicken pieces 2 at a time in flour mixture. Shake excess flour from chicken and transfer to wire rack. (Do not discard seasoned flour.)
- 4. FRY AND BRUSH Adjust oven rack to middle position and heat oven to 200 degrees. Heat remaining oil in large Dutch oven over medium-high heat to 350 degrees. Return chicken pieces to flour mixture and turn to coat. Fry half of chicken, adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees, until deep golden brown and white meat registers 160 degrees (175 degrees for dark meat), 20 to 25 minutes. Drain chicken on clean wire rack set inside rimmed baking sheet and place in oven. Bring oil back to 350 degrees and repeat with remaining chicken. Stir spicy oil mixture to recombine and brush over both sides of chicken. Serve on white bread with pickles.