Photo by Gina Moore
SERVES 4–6
This “hot” favorite from Nashville consists of fried chicken dipped in a spicy sauce. It’s traditionally served on white bread to soak up the tangy goodness, with bread-and-butter pickles on the side.
1 whole chicken, cut into 8 pieces
1 cup buttermilk
2–3 tablespoons hot sauce (your favorite)
2 cups all-purpose flour
1½ teaspoons kosher salt
¼ cup shortening
4 tablespoons unsalted butter
2 tablespoons cayenne pepper
1 tablespoon light brown sugar, packed
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Canola or vegetable oil
4–6 slices white bread
Bread-and-butter pickles
In a large, zippered plastic bag, combine buttermilk and hot sauce, and shake to mix. Add chicken pieces, and marinate overnight in refrigerator. Place a large dish under the plastic bag to catch any leaks.
Remove chicken from refrigerator and from plastic bag, and pat dry using paper towels. In a medium bowl, combine flour and salt, whisking to evenly distribute salt. Dredge chicken pieces in flour mixture, and place on a rimmed cookie sheet lined with a wire rack. Allow to rest 10–15 minutes, then dredge again and replace on wire rack.
In a small saucepan over medium-low heat, melt shortening and butter together. Add cayenne, brown sugar, paprika, garlic powder, salt and pepper; stir to combine. Cook until sauce starts to boil, about 3 minutes. Stir again, and remove from heat; keep warm until ready to use.
In a large, cast-iron or heavy skillet over medium-high heat, add about 1 inch of oil, and bring to 350 F. Place chicken pieces in hot oil, a few at a time, skin side down. Cook about 6 minutes per side or until internal temperature reaches 165 F. Do not crowd the pan. Some pieces will cook faster than others; remove from pan when they reach 165 F. Drain on wire rack. Dip cooked chicken pieces in warm sauce, and serve each on a slice of bread, with pickles on the side.
_____
Related stories
Cast-iron cleaning – Don’t shy away from your cast-iron skillet because it’s hard to clean. Chef Belinda has a surefire cleanup solution.
Local favorites – We know it simply as Southern food, but many of the familiar dishes we love have ties to specific states and even cities. Travel the South with these localized specialties that have a following beyond their state lines.