Chef John's Nashville Hot Chicken

         Total Time/

             3 hrs:

         Cook Time/

              16 Mins:

         Additional Time/

             2 hrs 24 Mins:

         Prep Time/

             20 Mins:

         Servings/

                4:

  

        Ingredients:

         1 whole chicken cut into 8) pieces

         2 teaspoons fine table salt 

         2 tablespoons louisiana style hot sauce

          

         2 cups all purpose flour 

         1.4 cup pickle brine

         1 large egg

         1.2 teaspoon garlic powder

         2 tablespoons ceyenne pepper 

         1.2 teaspoon freshly ground black                       pepper 

         1.4 cup butter 

         1 tablespoons packed light brown                      sugar

         1.2 teaspoon kosher salt

         1 teaspoon paprika

         1.4 cup lard 

         1 cup buttermilk

         1 cup vegetable oil for frying Or as                    needed

  

           Directions:

             Step.1

Place the chicken pieces in a large pot

             Step.2

In a mixing bowl, beat together the buttermilk salted water (hot water) and eggs and pour the marinade over the chicken. Stir to make sure each piece is well coated. Cover the chicken and marinate in the fridge for 3 to 4 hours.

             Step.3

Mix salt and flour together in a high (fly) dish || Take out the chicken from the (marinade) 

and wipe it with (paper) or (towel) || Keep the marinade aside || Toss the chicken in the flour until it is (coated) completely || Add the marinade and chicken back in || and (coat) it all the way || Take the chicken out of the (marinade) || so that the (excess) 

(mixture) drips back into the bowl || Coat the chicken and flour once again in the (mixture) || Place on a rack || Repeat with all the chicken pieces || Set aside for about 12 to 15 minutes to let the coating dry a bit ||

             Step.4

Place (fat) and (butter) in a large pot ||

Add (black pepper) (cayenne pepper) kosher salt and (garlic powder) paprika and (brown sugar) 

|| Place over medium-high (heat) || Cook and stir 

until (fat melts) ||

Reduce heat and keep (breath) warm ||

              Step.5

Fill a cast iron (skillet) pan about 1.3 parts of (vegetable) oil || Heat oil over medium-high heat to (350 degrees) (F) || Carefully add chicken to hot oil || skin side down || Maintain oil temperature (325 degrees (F)). Adjust heat as needed || And fry until an instant-read thermometer shows (160 degrees) Fahrenheit, 9 to 10 minutes on each side ||

               Step.6

Place the chicken on a rack and drain the water. Let it (breathe) on both sides.

        Nutrition  Facts

           Per       -      serving

            54g

           Protein

            66g

             Fat

           1115

          Calories

             75

           Carbs