In 2014 I went to Nashville with a group of blogging friends to cover the Pillsbury Bake Off. While there we made it our mission to eat the city in the short time period we were visiting. Of course, on the top of our list was getting some famous Nashville Hot Chicken, from Hattie B's.
I am really not exaggerating when I say it was the best fried chicken I have ever had in my life. Here in New Hampshire, we are not a huge fried chicken people. There are few joints that specialize in it, so if I get the hankering for it, I am left to my own devices.... because I certainly am not hitting up my local KFC! Norm MacDonald can't even convince me to do so.
Nashville style Hot Chicken, is deep fried with a spiced coating, then it is basted with a hot sauce mixture that is bot sweet and spicy. Traditionally it is served on top of white bread and with a couple dill pickle slices. For sides normally you would serve some traditional southern style grits, mac n' cheese or collard greens.
Nashville Hot Chicken
2 quarts frying oil or lard (in true southern fashion, I'd recommend frying in LARD)
For the chicken:
1.5 lbs of boneless chicken tenders
1 cup buttermilk
1 egg whisked
1 tbs Louisiana Hot Sauce
1 tbs kosher salt
1 tbs brown sugar
For the dredge:
1 cup all purpose flour
1 tsp paprika
1 tsp ground red pepper
1 tsp garlic powder
1/2 tsp black pepper
1 tsp kosher salt
For the sauce:
2 tbs Louisiana Hot Sauce
2 tbs brown sugar
1/4 cup melted unsalted butter
4-6 White bread slices
Dill pickle slices
In a mixing bowl whisk egg, buttermilk, hot sauce, salt and brown sugar together. Pour into a 1 gallon ziplock bag, and add chicken tenders.
Place in the refrigerator for 24 hours to marinate.
Remove from the refrigerator and leave them at room temperature for about 30 minutes before you prepare for frying.
Preheat fry oil or lard to 330 degrees.
In a shallow dish, like a pie plate. Whisk the dredge ingredients together.
Remove chicken tenders from the buttermilk mixture one at a time, and dredge until they are all evenly coated.
Fry in small batches, until the chicken tenders reach an internal temperature of 160 degrees.
Drain from oil and place on a paper bag to absorb any extra oil.
In a small mixing bowl combine melted butter, brown sugar and hot sauce.
Baste each chicken tender with the sauce, and serve immediately on top of white bread, and with dill pickles.