Whole Fried Nashville Hot Chicken

By Andy Cooks · 90 min

Ingredients

Instructions

1. Dissolve the fine salt in the water in a large bowl, add the chicken wings and submerge them, then refrigerate for 2½ hours to brine.
2. Mix all the spices and flours for the Flour Daddy in a large bowl until well combined. Transfer half of it to a large bag.
3. Drain the chicken from the brine and add it to the bag in batches, tossing to coat completely.
4. Transfer the chicken to a rack over a tray and rest it for 1-2 hours at room temperature.
5. For the masala dip, heat the peanut oil, pork lard, bacon fat and ghee in a medium saucepan over medium heat to 180°C (375°F).
6. Mix the cayenne, paprika, onion and garlic powders, MSG, salt and white pepper until well combined.
7. Take the saucepan off the heat and whisk in the spice mix, then the butter, without letting it bubble over the top of the pan.
8. Combine all the spice mix ingredients in a medium bowl, mix well, transfer to a shaker jar and set aside.
9. Return the chicken to the bag with the remaining Flour Daddy and toss to coat again.
10. Heat peanut oil to 180°C in a deep frying pan.
11. Fry the chicken in batches for 7½ minutes, until golden brown and cooked through. Move to a large bowl and season with some salt.
12. Drizzle with some of the masala dip, sprinkle with the spice mix and toss well. Add more spice mix and some chicken salt seasoning.
13. Serve with fresh white bread and pickles.

Summarized from Andy Cooks's video. Watch it for the details.

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