Lee Schrager's Nashville Hot Fried Chicken
Nashville Hot Fried Chicken Recipe
1 (3-lb.) chicken, quartered
1 tbsp. kosher salt
2½ tsp. freshly ground pepper, divided
1 cup milk
2 large eggs
1 tbsp. Louisiana-style hot sauce
2 cups all-purpose flour
2¾ tsp. sea salt, divided
12 cups vegetable oil
½ cup lard, melted and heated (optional)
1–3 tbsp. ground red pepper
1 tbsp. light brown sugar
½ tsp. each garlic powder and paprika
1. Wash chicken and pat dry. Combine kosher salt and 1½ tsp. pepper in a large bowl. Add chicken pieces and toss to coat. Cover and chill 8 to 24 hours.
2. Whisk together milk, eggs and hot sauce in a large bowl; set aside.
3. Combine flour and 2 tsp. sea salt in a separate large bowl. Dip 1 chicken quarter in flour mixture, then egg mixture and again in flour mixture. Shake off excess after each step. Repeat procedure with remaining chicken.
4. Heat oil in a 6- to 8-quart Dutch oven to 350°. Set a wire rack on top of a rimmed baking sheet.
5. Fry chicken, in batches, 15 to 17 minutes for breast quarters and 18 to 20 minutes for leg quarters, or until crisp and dark golden brown and a thermometer inserted into thickest part of chicken registers 165°, turning chicken during last 5 minutes of frying for even browning, if necessary. Temperature will drop after chicken pieces are added to oil. Adjust temperature during frying, as necessary, to maintain a steady temperature of 325°.
6. Remove chicken from hot oil; drain on prepared rack. Carefully ladle ½ cup frying oil into a medium heatproof bowl. Whisk in red pepper, next 3 ingredients and remaining pepper and sea salt. Baste hot fried chicken with spiced oil. Serve immediately.
Makes: 4 servings
Prep time: 25 minutes, plus chilling
Cook time: 35 minutes