Nashville Hot Chicken

Ingredients

• 4 cups water
• 1/2 cup sugar
• 1/4 cup kosher salt
• 2 teaspoons black peppercorns
• 1 teaspoon coriander seeds
• 1 bunch fresh sage
• 2 whole fryer chickens, cut into pieces
• 3 cups all purpose flour
• 1 tablespoon baking soda
• 1 tablespoon garlic powder
• 1 1/2 teaspoons salt
• 2 cups buttermilk
• oil for frying
• 5 tablespoons cayenne pepper (can go as high as 7 and as low as 4)
• 3 tablespoons smoked paprika
• 2 tablespoons light brown sugar
• 1 tablespoon garlic powder
• 1 stick (1/2 cup) melted butter or fryer oil

Instructions

1. 1

   For brine: Pour water, sugar and salt into a saucepan and bring to a boil. Once the sugar and salt dissolve, remove from heat and stir in the peppercorns, coriander seeds and sage. Place chicken in a large container. Add 3 cups ice to the hot brine and once the temperature comes down, pour over the chicken. Cover and refrigerate for at least 6 hours and up to 24 hours.

2. 2

   Remove chicken pieces from the brine and pat dry.

3. 3

   For chicken: In a shallow baking dish combine flour, baking soda, garlic powder, and salt and whisk together. Pour buttermilk into another shallow baking dish.

4. 4

   Dredge each piece of chicken into the flour mixture, shaking off any excess.

5. 5

   Next, dip each piece into the buttermilk followed by the flour mixture for a second coating. Place each dredged piece onto a parchment lined baking sheet.

6. 6

   Pour 3 inches fryer oil into a large cast iron skillet and preheat to 350˚F.

7. 7

   Once the oil is hot, place a few pieces of chicken into the oil, with about 1 inch of room between, making sure not to overcrowd the pan.

8. 8

   Fry each piece of chicken for about 10 to 12 minutes on each side or until golden brown and the chicken has an internal temp of 160˚F.

9. 9

   Remove chicken from the oil and transfer to a baking sheet lined with a cooling rack. Repeat until all of the chicken has been fried.

10. 10

    For sauce: Combine all ingredients together and whisk together until a thick and even paste forms.

11. 11

    Brush a thin coating of the paste onto each piece of fried chicken. Serve.