If you like spicy food, hot and spicy chicken is a recipe worth learning.It's not just the hot, spicy flavor that makes Nashville hot chicken stand out.The two step coating process gives chicken a delicious crunch.It's difficult to make hot and spicy chicken because you have to deal with hot oil when you're frying it and it requires some prep time, but you will definitely think the effort is worth it once you get a taste.
Step 1: Rub the chicken with salt and pepper.
In a large bowl, combine 1 whole chicken that has been cut into 4 or 8 pieces, depending on your preference, with freshly ground black pepper and kosher salt.Place the chicken in a bowl with plastic wrap and chill it overnight.You should wash the chicken thoroughly and pat it dry before adding salt and pepper.3 lbs of chicken wings or chicken tenders can be used instead of a whole chicken.
Step 2: The hot sauce, milk, and eggs should be combined with the flour and sea salt.
In a medium size bowl, mix together 2 large eggs, 1 cup of buttermilk or whole milk, and a small amount of a vinegar-based hot sauce.In a separate medium size bowl, whisk 2 cups (250 g) of all-purpose flour together with 2 ounces of sea salt.It is possible to use either whole milk or buttermilk in the recipe, but keep in mind that the buttermilk will provide a better flavor.Most grocery stores have a common hot sauce called Tabasco.
Step 3: The chicken should be dipped in the flour and milk mixture.
Place the chicken pieces in the flour mixture to coat both sides.If you want to cover all of the chicken, dip them in the milk mixture.Shake the chicken pieces after they are dredged to get rid of excess flour.When coating the chicken pieces, be sure to allow the excess milk mixture to trickle back into the bowl.
Step 4: The flour mixture should be put on the chicken again.
Place the chicken back in the flour mixture and coat both sides.Place the chicken on a large plate or sheet of paper.
Step 5: The oil should be in a large saucepan.
Put a 6 quart saucepan with 2 inches of vegetable oil in it and heat it.It's a good idea to use a deep fry thermometer to know when the oil reaches a certain temperature.You can use a Dutch oven if you don't have a large saucepan.
Step 6: In batches, place the chicken in the oil and fry it.
Make sure not to crowd the pan when the oil reaches the right temperature by placing the chicken in batches.Allow the pieces to be fried until they are golden brown.If you quartered your chicken before cooking, the breast and leg pieces should take about 15 to 17 minutes to cook.The chicken should take 7 to 10 minutes to Fry if you cut it into 8 pieces.You may only need to fry wings for 5 to 7 minutes.To make sure the chicken is cooked through, have an instant-read thermometer.Make sure that the internal temperature of the meat is at least 160 degrees Fahrenheit (71) for white meat and 74 degrees for dark meat.
Step 7: Take the chicken out of the oil and put it on the rack.
Remove the chicken pieces from the oil with tongs.Place them on a wire rack that is set across the top of a rimmed baking sheet so the oil can drain away.When you have finished frying the chicken, turn the heat on the pan off and allow the oil to cool a bit so it is ready for the next step.
Step 8: Add cayenne pepper and seasonings to the oil.
To add 12 cup of the frying oil to a heatproof bowl, use a ladle.Add cayenne pepper, packed light brown sugar, chili powder, sea salt, and black pepper.When pouring hot oil into your bowl, make sure to mix it with the seasonings.If you don't want the chicken to be too hot and spicy, you can reduce the cayenne pepper.
Step 9: Put the spicy mixture over the chicken.
To coat the chicken on both sides with the oil mixture, use a pastry brush.You can use a spoon to pour over the chicken if you don't have a brush.
Step 10: Immediately serve.
As soon as the chicken is coated with the oil mixture, plate it up.Depending on the size of the chicken, place one or two pieces on a white sandwich bread and make a salad.