Winter may be waning, but the popularity of Nashville Hot Chicken sure isn’t. We decided to try our hand at preparing a big batch. It was as good (and hot!) as promised.
Nashville Hot Chicken’s powerful poultry story originated nearly seven decades ago, at Prince’s Hot Chicken Shack. Apparently Thorton Prince was quite the lady’s man. Tiring of his late night escapades, his gal served him up a Sunday breakfast of fried chicken, generously doused in cayenne pepper and other fiery spices. Her revenge backfired – rather than crying out in pain, he loved it, and the inspiration for Nashville Hot Chicken was born. If you’re interested, read the whole story on Prince’s website. Numerous other restaurants and chains, inspired by Prince’s, have put their own twist on this Nashville classic.
We brined in the fridge overnight using a simple 6 % brine. If you want to learn everything you need to know about brining go to our friend’s site Genuine Ideas (browse under their food header). We lightly dusted the chicken with our seasoned flour, and thendipped it in a simple blend of eggs, buttermilk and hot sauce.
Then we tossed lightly again in our breading mix, giving us a light double breaded chicken. Double breading creates a nice robust crunch once the chicken is fried. Properly prepped, it was ready for the Collectramatic fryer.
The chicken was open-fried for 15 minutes at 325°F. It emerged from the fryer a mouth-watering golden brown. After draining excess oil, we painted with the spicy special sauce using a pastry brush. It was as good as we had hoped, delivering a delicious heat that delighted our taste buds while making our faces flush and our brows sweat.
This chicken can be held for two hours in a CVap holding cabinet. After frying, place it directly in a CVap set to 135 +50. Apply the sauce just before serving.
Here’s a pared-down version of the recipe (in case you’re not feeding an army).
Nashville Hot Chicken
- 2 – 3 1/2-4-pound chickens, each cut into ten pieces (breasts halved)
- 1 gallon of 6% brine
- 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 seasoned with salt, pepper and paprika. (You may use your own special flour mix if you’d like).
- Vegetable oil (for frying; about 10 cups) (unless, of course, you have a Collectramatic fryer handy).
- 6 tablespoons cayenne pepper
- 2 tablespoons dark brown sugar
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Whisk eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 4 teaspoons salt in another large bowl.
- If you’re not using a Collectramatic fryer, fit a Dutch oven with frying thermometer; pour in oil to about two inches depth. Heat over medium-high heat until thermometer registers 325°F. Pat chicken dry. Working with one piece at a time, dredge in flour mixture, shaking off excess, and then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.
- Working in four batches and returning oil to 325°F between batches, fry chicken, turning once after 15 minutes, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thigh pieces registers 185°F and 165F white meat. This usually takes ten more minutes after the turn for a total cook time of 25 minutes. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.
- Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup hot frying oil or melted lard. Brush fried chicken with spicy oil. Serve with bread and pickles.
Thanksgiving may be the time for tradition, but for us we decided it was time to shake things up! This year, we not only roasted and fried turkeys, but we also cooked the infamous turducken. In case you aren’t familiar, that is a turkey, duck, and chicken all rolled into one. Sound too good to be true? Honestly, we thought so too!
Let us warn you, this isn’t a task you take on unless you are fully committed. Time and patience are your friends during the time you are preparing the most delicious turducken.
1. Debone all meat – turkey, chicken, and duck. We did this the day before to save some time on the day of. Depending on your expertise, this should take about 45 minutes to an hour and a half.
2. Make stuffing to place in-between each layer of meat. This is the list of ingredients we used, but feel free to put your own spin on this favorite. We also made a double batch for each turkey to ensure we had enough for each layer.
- Stuffing mix of your choice, we used corn bread
- Chicken Broth (or Vegetable broth)
- Fresh Parsley
- Fresh Sage
- Minced Garlic
Now for the turducken!
- Season each piece of meat with salt and pepper
- Lay turkey out ready for the stuffing
- First layer of stuffing on turkey
- Chicken thighs placed on top of turkey, and chicken breast on lower half of turkey
- Second layer of stuffing
- Duck placed in middle of stuffing layer
- Last layer of stuffing
- Begin to pull up sides of turkey to secure everything inside with twine or skewers
- Season outside of turkey – we used paprika, salt, and pepper
The other turkey was cooked on high yield at 170 doneness and 4 level browning for 6 hours then held overnight for 8 hours at 150 doneness and 1 level browning.
One turkey was staged at 165 and 0 browning over night for 14 hours and then finished in the Collectramatic fryer for 3 minutes.
Roasted turkey – 82% yield
Staged & fried turkey – 84% yield
The Collectramatic Open Fryer OF59C uses FilterFry technology to cook chicken and other foods to golden perfection. Its patented cold zone prevents cracklings from scorching and tainting your shortening. The OF59C is an open fryer with 18 lb (8.2 kg) capacity and an 8-channel programmable control.
Collectramatic Open Fryer OF49C is a time-tested model. It uses FilterFry technology to cook foods to golden perfection. Its patented cold zone prevents cracklings from scorching and tainting your shortening. The OF49C is an open fryer with 12 lb. (5.4 kg) capacity and an 8-channel programmable control.
The Collectramatic High Efficiency Fryer LP56 operates at a fraction of the pressure of high pressure fryers. This means longer shortening life, less wear on the equipment, and a better kitchen environment. The LP56 is a high efficiency pressure fryer with 18 lb. (8.2 kg) capacity and an 8-channel programmable control.
The Collectramatic High Efficiency Fryer LP46 operates at a fraction of the pressure of high pressure fryers. This means longer shortening life, less wear on the equipment, and a better kitchen environment. The LP46 is a high efficiency pressure fryer with 12 lb. (5.4 kg) capacity, and an 8-channel programmable control.
The Winston Shortening Filter F552A8 with 82.5 lb. (37.1 kg.) tank capacity saves space by storing underneath our four-head fryers when not in use. Its portable design enables you to filter one or multiple fryers. Heavy-duty pump and motor speeds filtering time to three gallons per minute. Quick disconnect provides safe operation.
The Winston Shortening Filter F662A9 with 90 lb. (41 kg.) tank capacity is available for quick ship. Heavy-duty pump and motor speeds filtering time to three gallons per minute. Portable design allows for the filtering of one or multiple fryers. Quick disconnect provides safe operation.