Nashville Hot Fried Chicken

If you know my husband, Heath, then you know how he loves Popeye's Spicy Fried Chicken. I mean I think the man can eat fried chicken every single day.  I found this recipe through the television program - Cook's Country.  This is the same team that creates America's Test Kitchen.  I love that their recipes are thorough and scientific.  They have eliminated recipes via trial and error to make sure and bring the audience the best possible method.  They do the testing, so we don't have too!

Heath was extremely happy with the finished product and so was I. What is the saying, happy husband - happy wife? :) Enjoy.

Tips I learned while cooking Nashville Hot Fried Chicken:

• I used a deep fryer. I find it safer (no grease flashbacks!) and easier to maintain a constant temperature.
• Be careful with the cayenne. It is better to use too little.  If the chicken is not hot enough, just use more next time. If you over spice food, it is a total waste and not edible.
• Don't skip brining your chicken. It really keeps the moisture in the meat.  (Ps. You can brine turkey and pork, too!)
• Buying a whole chicken and quartering yourself, is much cheaper. Often times, the chickens from the grocery store are frozen. Make sure you give yourself 1-2 days in the refrigerator to defrost. Use a good pair of kitchen shears and watch a "how to" on YouTube.  Extra chicken parts can be boiled for homemade chicken stock.    

INGREDIENTS (ALL CREDIT TO COOKS COUNTRY)BRINE

• 2quarts water
• 1/2cup hot sauce
• 1/2cup salt
• 1/2cup sugar
• 1(3 1/2-to 4-pound) whole chicken, quartered)

COATING

• 3quarts peanut or vegetable oil
• 1tablespoon cayenne pepper
• 1/2teaspoon paprika
• 1teaspoon salt
• 1/4teaspoon garlic powder
• 1/2teaspoon sugar
• 2cups all-purpose flour
• 1/2teaspoon pepper

INSTRUCTIONS

• 1. BRINE CHICKEN Whisk water, hot sauce, salt, and sugar in large bowl until salt and sugar dissolve. Add chicken and refrigerate, covered, for 30 minutes or up to 1 hour.
• 2. BLOOM SPICES Heat 3 tablespoons oil in small saucepan over medium heat until shimmering. Add cayenne, paprika, ½ teaspoon salt, garlic powder, and sugar and cook until fragrant, about 30 seconds. Transfer to small bowl.
• 3. DREDGE Remove chicken from refrigerator and pour off brine. Combine flour, ½ teaspoon salt, and pepper in large bowl. Dredge chicken pieces 2 at a time in flour mixture. Shake excess flour from chicken and transfer to wire rack. (Do not discard seasoned flour.)
• 4. FRY AND BRUSH (I used deep fryer instead.) Adjust oven rack to middle position and heat oven to 200 degrees. Heat remaining oil in large Dutch oven over medium-high heat to 350 degrees. Return chicken pieces to flour mixture and turn to coat. Fry half of chicken, adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees, until deep golden brown and white meat registers 160 degrees (175 degrees for dark meat), 20 to 25 minutes. Drain chicken on clean wire rack set inside rimmed baking sheet and place in oven. Bring oil back to 350 degrees and repeat with remaining chicken. Stir spicy oil mixture to recombine and brush over both sides of chicken. Serve on white bread with pickles.

Green Chili Pork Chops

This is an exciting recipe you can use to change up your pork chop.  It comes from my Grandmother and can be found in our family cookbook.  The ingredients are simple and the preparation is a breeze.

Tips I learned when cooking Green Chili Pork Chops:

• Measure and cut all your ingredients ahead of time, especially when you are frying.  This saves time and effort.
• Season your flour well.  It will pay off in the end.
• I would substitute fresh mushrooms for more flavor, but if your are on a budget - canned mushrooms are the way to go.
• You can substitute wheat flour for a healthier option.
• Try peanut oil the next time you fry. It has a much better flavor.
• Make sure your oil is hot before frying. When it starts to "shimmer" you are ready. If you don't, you will get extremely oily/greasy food.

Recipe for Green Chili Pork Chops:

4-6 Medium Sized Pork Chops

2-4 tablespoons of flour

1/2 - 1 teaspoon of salt

1 tablespoon of pepper

1 small onion, diced

1 clove of garlic, diced

1 - 16oz jar of green chile salsa

1 can of diced tomatoes

1 can of mushrooms - stems and pieces

3 tablespoons of vegetable oil

Directions:

Preheat oven to 350 degrees.

Combine flour, salt and pepper. (to taste)  Coat pork chops in flour mixture.  Add vegetable oil to medium heat skillet.  Fry pork chops until golden brown on both sides.  Remove pork chops and drain on paper towel.  Add diced onions and garlic to remaining oil mixture. Cook for 1-3 minutes or translucent.  Add diced tomatoes, green chile salsa and mushrooms.  Stir. Place pork chops in baking dish. Cover with chile sauce.  Bake for 1 hour. Serve with rice and beans.

Salsa

Give me flavor and give me spice! I love Salsa. I can eat Salsa with just about anything.  My aunt really started the salsa craze in my family. This recipe came from my Grandmother, but I added the lime juice.  Salsa is not only yummy, but very easy to make.  It literally only takes minutes. There is no reason to ever buy store bought salsa again.  The more you make this, the better it will be!

Tips When Making Salsa:

• Use Del Monte Tomatoes, the actually do have better flavor.
• Freeze any unused cilantro between a paper towel in a freezer bag.  
• Don't add onions until you are ready to eat. Fresh onions cause salsa to go bad sooner.
• Make sure not to get the "pickled" jalapenos.  Read the can and make sure they are just plain jalapenos.  You can also roast fresh jalapenos, remove the skins and add.
• A food processor works best, but a heavy duty blender works, too.
• Be careful when adding cumin. It can very easily overpower a dish.

Recipe for Salsa:

1 large can of whole Del Monte Tomatoes

4-5 Jalapenos (add to taste)

1 bunch of cilantro (add to taste)

2 teaspoons of garlic (add to taste)

1 1/2 teaspoon of cumin

2 dashes of lemon or lime juice

Salt (to taste)

Add all ingredients to food processor and mix on high. Add additional jalapenos, garlic, salt and cilantro as needed.  Refrigerate or serve immediately.