Nashville-style hot fried chicken
Ingredients: Salt, Boiling water, Onion powder, Garlic powder, Chili powder · 280 min cook time · 700kcal · ₩24,200
Ingredients
50g Salt, 500ml Boiling water, 10g Onion powder, 10g Garlic powder, 15g Chili powder, 15g Paprika, 20g Black pepper, 1000ml Cold water, 1.5kg Cut up chicken (bone-in, skin on), 10g Cayenne pepper, 15g Sugar, 0.5cup Potato starch, 2cup Flour, 10g Granulated garlic, 10g Granulated onion, 1l Frying oil
Instructions
1. Dissolve salt in boiling water for the brine.
2. Add onion powder, garlic powder, chili, paprika, and a ton of black pepper to the brine mixture.
3. Add cold water to the brine to bring down the temperature before adding the chicken.
4. Add the cut-up chicken to the brine. Ensure it's bone-in and skin-on for consistent cooking.
5. Let the chicken brine in the refrigerator for two to four hours. Since it's cut up, it brines quickly.
6. Prepare the spice mix for sprinkling: combine regular chili, cayenne, and sugar. There is no salt in this mix.
7. Prepare the dredge: combine potato starch, flour, garlic powder, onion powder, granulated garlic, and granulated onion.
8. Sprinkle the brined chicken with the prepared spice mix on all sides.
9. Dredge the spiced chicken in the flour and starch mixture, ensuring it's well coated.
10. Fry the chicken until golden brown and cooked through. (Implicit step, not explicitly detailed in transcript but essential for fried chicken).
11. After frying, sprinkle the chicken with the spice mix again and a little salt before serving.
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