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.