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Mike's Nashville Hot Chicken Recipe

Mike's Nashville Hot Chicken Recipe
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Cooking Time : 1 minutes
Serving : 4
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Prepare the ingredients before making Mike's Nashville Hot Chicken in your home. Then, follow these steps below to serve Mike's Nashville Hot Chicken for your family or friends.

Ingredients: Mike's Nashville Hot Chicken

  • Hot Chicken
  • 3 1/2 lb Chicken Pieces
  • 1 1/2 cup Lard Or Cisco
  • 1/2 cup Bacon Grease
  • 2 1/2 cup All Purpose Flour
  • 1/2 cup Each: Sea Salt and Granulated Sugar [for the brine]
  • 1/2 tsp Baking Powder
  • 2 tsp Each: Ghost Chile Pepper Or Sauce Or Hot Smoked Paprika [optional]
  • 1 tbsp Dried Minced Onion
  • 1 large Bottle High Heat Frying Oil
  • 6 cup Whole Ice
  • 1 large Bottle Each: Cayenne Pepper - Creole Seasoning - Paprika - Coarse Black Pepper - Garlic Powder - Onion Powder - Granulated Garlic - Granulated Onion - Kosher Salt - Sea Salt

How to Make Mike's Nashville Hot Chicken

If you have prepared the ingredients needed, now time to start cooking. There are 31 steps you must follow to make Mike's Nashville Hot Chicken in your home by yourself.

    Step 1
  • BASIC INSTRUCTIONS
  • Step 2
  • FOR THE BRINE 6 cups Ice - 1/2 cup Sea Salt - 1/2 cup Granulated Sugar - 1/3 cup Coarse Ground Black Pepper - 4 tablespoons Onion Powder - 4 tablespoons Garlic Powder - 3 tablespoons Cayenne Pepper - 3 tablespoons Paprika - 1 tablespoon Creole Seasoning - 3 1/2 pounds chicken, cut into 10 pieces. Mix all in a large bowl.
  • Step 3
  • FOR THE HOT SPICE PASTE 1 1/2 cup Lard or Cisco [room temp] - 1/2 cup Bacon Grease [room temp but firm] - 3 tablespoons Cayenne Pepper - 1 tablespoons Coarse Black Pepper - 1 tablespoons Paprika - 3 tablespoons Granulated Garlic - 2 tablespoons Granulated Onion - 1 tablespoons Dried Minced Onion Mix all in a large bowl.
  • Step 4
  • FOR THE HOT SPICE FLOUR DREDGE 2 - 1/2 cups AP Flour - 3 tablespoons Granulated Garlic - 3 tablespoons Granulated Onion - 1 tablespoons Creole Seasoning - 2 teaspoons Kosher Salt - 1/2 teaspoon Baking Powder - 2 teaspoons Ground Black Pepper - 2 tablespoons Cayenne Pepper - 1 tablespoon Paprika Mix all in a large bowl.
  • Step 5
  • FOR THE HOT SPICE DUST 1 tablespoon Paprika - 1 tablespoon Cayenne - 1 tablespoon Garlic Powder - 1 tablespoon Onion Powder - 1/2 tablespoon Kosher Salt Mix all and place in shaker.
  • Step 6
  • Use a high heat, Safflower, Corn, Canola or Vegetable Oil for frying chicken.
  • Step 7
  • DETAILED INSTRUCTIONS
  • Step 8
  • PREPARATION OF CHICKEN Prepare the Brine: In an extra large bowl, whisk salt, sugar and spices in 3 cups hot water until sea salt dissolves. After spices are dissolved, whisk in about 6 cups ice water. The brine should be iced cold [40° or slightly lower] before adding chicken. If not, chill brine in fridge until it is. Clean chicken pieces and dab dry.
  • Step 9
  • Add chicken pieces to the iced cold brine and chill for at least 8 or up to 12 hours. Turn chicken intermittently and mix up brine as you do. MINIMUM TIMED BRINES [the minium amount you can brine for any noticeable effectiveness] 1 hour: Wings 2 hours: Drum Sticks 3 hours: Thigh Pieces 5 hours: Large Chicken Breasts 8 hours: Extra Large Chicken Breasts However, you can leave all size chicken pieces in this brine for 8 the full hours needed for your extra large chicken breasts. If there isn't enough brine to fully cover the chicken in your bowl, add a solution
  • Step 10
  • In another larger bowl, prepare the flour dredge by combining all ingredients listed and whisk well.
  • Step 11
  • In a smaller bowl, combine the ingredients for the Hot Spice Paste. Have lard and bacon grease at room temperature or slightly heat them in microwave only enough to sufficiently mix your spices.
  • Step 12
  • Remove chicken pieces from brine, pat dry with paper towels and coat chicken generously with your Hot Spice Paste mixture.
  • Step 13
  • Place all coated chicken pieces in your Hot Spice Flour Dredge and press chicken down hard to seal the flour into your paste.
  • Step 14
  • Reserve what's left of your remaining Hot Spice Flour Dredge mixture.
  • Step 15
  • Let chicken rest in fridge, uncovered for at least a half hour for the flour dredge to fully adhere and your Hot Spice Paste and firm.
  • Step 16
  • Pour 2+ inches room temperature, high heat frying oil into a large cast iron skillet or heavy bottomed pan with a cover or splatter guard.
  • Step 17
  • As you pull your chicken from the plate you've had chilling in your fridge, some of the paste and flour may peel off the chicken. If so, re-attach the pieces to chicken by pressing firmly.
  • Step 18
  • Place all chicken pieces back into Hot Spice Flour Dredge and press down once more to secure coating.
  • Step 19
  • Heat oil to 325° on a deep-fat thermometer. Or you can test the heat of your oil by placing a dash of flour into the heated oil. If it sizzles and foams immediately, your oil is ready.
  • Step 20
  • Extra Hot Paste [optional] Drizzle chicken pieces with Ghost Pepper Sauce or sprinkle with Ghost Pepper Powdered Spice if you want extra spicy chicken pieces.
  • Step 21
  • Carefully place chicken in hot oil, about 2 to 3 smaller pieces per batch or 1 large piece and 1 small. If you overload your pan, you'll cool off your oil and force it to re-heat. This mistake will produce oily, under-cooked chicken.
  • Step 22
  • Cover pan with splatter guard and let smaller pieces fry for 3 to 5 on each side until golden brown. Extra large pieces will require a longer fry time. About 6 minutes on each side.
  • Step 23
  • Watch your chicken closely and adjust heat to a lower setting if your chicken is browning too quickly. Flip your chicken pieces [only once] with tongs during the frying process to keep coating in place. Do not use any meat piercing tools like a fork or you'll loose your moisture.
  • Step 24
  • CHECK FOR DONESS
  • Step 25
  • Stick a knife in your chicken at the thickest part into the bone and wait a moment to see if any blood or pink fluid runs out. If it does, fry a bit longer as your chicken is not fully cooked.
  • Step 26
  • Using tongs, transfer cooked chicken to a wire rack set over a baking sheet to catch any dripping oils. Or you can drain directly on paper towels.
  • Step 27
  • Dust chicken with Hot Spice Dust on both sides immediately as it comes out of the fryer. Place chicken in a 250° oven if not serving immediately.
  • Step 28
  • To serve Hot Chicken traditionally: Place a fried chicken piece on top of a slice of white bread. Using a toothpick, stick dill pickle chips into the top of chicken. Add real Ranch Dressing or Sour Cream with a packet of Ranch Dressing mixed in it to the side as a cooling agent.
  • Step 29
  • Potato Salad or Cole Slaw are side dishes that pair nicely with Hot Chicken.
  • Step 30
  • Another traditional method of serving Hot Chicken is to wet down your Hot Spice Dust with water and oil whereby making it an extra spicy, deep red, thin fluid. As chicken is pulled from the fryer, it is dipped in the spicy fluid just before serving. My version is a bit less messy.
  • Step 31
  • Serve with additional bottles of hot sauce [such as Tabasco] on the side. Enjoy!
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