Make sure it’s at 350☏ or let it come back to that temperature before frying the next batch. Once a batch of chicken is done, check the temperature of the oil again.If you try to cook too many pieces of chicken at once, you’ll end up dropping the temperature of the oil too fast and the chicken will come out greasy and heavy. Fry the chicken in batches, making sure there is room for the chicken to float around. If it browns in about 45 seconds, it’s at the right temperature. If you don’t have a thermometer, drop a 1-inch cube of bread in the oil. Any lower and the chicken will absorb oil and taste greasy and heavy. Any hotter and the chicken will burn on the outside before it cooks all the way to the inside. You want your oil to be at a steady 350☏. Use an instant read thermometer or deep frying/candy thermometer.If you drop the chicken from a distance, the oil will splatter up and potentially hit and burn you! This way the chicken will slide into the oil effortlessly. Use tongs and hold onto the chicken until half of it is immersed in the hot oil, then let go. Never drop the chicken into the hot oil from a distance. When deep frying, slide the chicken into the hot oil.The rest time for the coating also helps the crust adhere to the chicken. In another bowl, combine the buttermilk and Tabasco sauce. Prepare Dredge: In a medium bowl, combine the flour and 2 tablespoons of Derek Wolf Nashville Hot Chicken Seasoning. Let the chicken sit for a little bit after you coat it. Prep Chicken: Break the chicken down into 8 pieces (2 breasts, 2 drumsticks, 2 thighs, 2 wings).Just make sure to use a pan that is at least 3 inches tall because hot oil might slosh or bubble over lower sided pans. You can use any large heavy skillet or Dutch oven you have on hand. The cast iron will retain heat as you fry multiple batches of chicken. I prefer to use a heavy cast iron skillet. The skin helps hold the seasoning and makes for crunchier fried chicken. Whisk together the onion powder, paprika, garlic powder, salt and black pepper in a medium bowl. Store any extra seasoning mix in an airtight container. Makes 5 teaspoons.Īsk your butcher to prep the skin-on boneless chicken breasts for you. Place each piece of chicken on the bottom of a potato roll and top with slaw and pickles. Drizzle extra sauce on top. Close each sandwich with a top bun. When ready to serve, dip each piece of fried chicken in the hot butter sauce. Cook for 5 minutes, stirring occasionally. Add the hot sauce, brown sugar, cayenne and Miss Brown's seasoning. While the chicken is frying, make the hot butter sauce: Melt the butter in a medium saucepan over medium-high heat. Continue until all the chicken is coated.Ĭarefully add the chicken, skin-side down, to the oil and cook, turning once, until it is golden brown on the outside with an internal temperature of 165 degrees F, 10 to 12 minutes. Remove to the clean prepared sheet tray when ready. Place onto one of the prepared sheet trays (keep the other tray clean). Next, whisk together the buttermilk and hot sauce in a second medium bowl. Working with one piece at a time, dredge the seasoned chicken in the flour to coat, then dip in the buttermilk mixture and back into the flour. Prepare 2 sheet trays with wire racks. Generously sprinkle both sides of the chicken breasts with Miss Brown's House Seasoning.Ĭreate a dredging station by putting the flour in a medium bowl. Stir until evenly coated. Set aside while you prepare the chicken. The longer the slaw sits, the better it gets.įor the hot chicken: Heat 4 inches of vegetable oil to 365 degrees F in a Dutch oven. For the slaw: In a large bowl, whisk together the mayonnaise, vinegar and sugar.
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