Hot Chicken

I'm sure you guys get it by now. I'm in love with fried chicken. Pretty sure I feel the same way about pasta. There's just soooo many different styles and flavors to choose from but the main ingredient stays the same. Versatile - that's the word I was looking for!! 

Anyways, I spent a couple of days frying up different kinds of chicken in my kitchen and I would have to say that my favorite part of chicken fried "Nashville hot chicken" style would be the chicken thigh. You just can't beat that juicy dark meat especially once you've put the time and effort into soaking it in buttermilk for 24 hours.

Let me know if you have any questions below! And as always, the serving size for this recipe is for around 2-4 people. (Two starving people, three normal people, or four people who feel like snacking together.)

What you need:

• Chicken - either 12 wings, 6-8 thighs or 6-8 chicken breasts (you can do a mix of thighs and breast too just make sure the total is around 6-8 pieces.)

For the brine:

• 3 cups buttermilk
• 3 tsp seasoned salt
• 2 tbsp hot sauce

For frying:

• 4-6 cups of vegetable oil
• 2 cups flour
• 2 tsp garlic powder
• 1 tbsp seasoned salt

For the hot chicken sauce:

• 2 tbsp cayenne pepper (more if you like extra hot)
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp salt
• 1 tsp finely ground black pepper
• 1/2 cup vegetable oil taken from the scorching hot frying chicken

What to do:

1. Soak the chicken for 2 hours or up to overnight in the buttermilk, seasoned salt and cayenne pepper.
2. Heat the vegetable oil in a deep pot. I usually crank the heat to a little over medium. (To test if the oil is hot enough, carefully flick a tiny dash of water into it - make sure you stand back so you don't burn yourself. It will make a crackling noise if it's at the right temp. If it makes a super loud crackling noise that's almost scary, you've got the heat up too high!)
3. Combine the hot chicken sauce spices (not the oil that's listed because that comes from the hot pot) in a medium sized heat proof bowl and set aside until later.
4. Combine the flour, garlic powder, and seasoned salt in a large bowl. Make sure its mixed well.
5. Coat each piece of chicken (right out of the wet brine) in the flour mixture and then carefully place it into the hot oil. Cook until golden brown - usually 8-10 minutes. I usually do a few at a time so the pot I'm using isn't overcrowded.
6. While the first batch is cooking, scoop out that 1/2 cup of hot oil and carefully pour it into the spice bowl and mix. Set aside until it's time to brush the chicken before serving.
7. Set each piece of golden brown finished chicken on a cooling rack that has a paper towel layer underneath to catch the oil drippings.
8. Using a spoon or basting brush, coat each piece of chicken in the hot sauce before serving.
9. Best if served with white bread and thick crunchy pickles!! Ranch definitely helps with the heat too. :)