date: 2020-12-15T18:22:37.335Z image: https://img-global.cpcdn.com/recipes/4759159077601280/751x532cq70/mikes-nashville-hot-chicken-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/4759159077601280/751x532cq70/mikes-nashville-hot-chicken-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/4759159077601280/751x532cq70/mikes-nashville-hot-chicken-recipe-main-photo.jpg author: Joel Wilkerson ratingvalue: 4.8 reviewcount: 29043 recipeingredient: - " 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" recipeinstructions: - "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." - "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." - "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." - "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." - "Use a high heat, Safflower, Corn, Canola or Vegetable Oil for frying chicken." - "Detailed instructions" - "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." - "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" - "In another larger bowl, prepare the flour dredge by combining all ingredients listed and whisk well." - "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." - "Remove chicken pieces from brine, pat dry with paper towels and coat chicken generously with your Hot Spice Paste mixture." - "Place all coated chicken pieces in your Hot Spice Flour Dredge and press chicken down hard to seal the flour into your paste." - "Reserve what's left of your remaining Hot Spice Flour Dredge mixture. 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." - "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. 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. Place all chicken pieces back into Hot Spice Flour Dredge and press down once more to secure coating." - "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." - "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." - "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. 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." - "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." - "CHECK FOR DONESS 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." - "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." - "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." - "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. Potato Salad or Cole Slaw are side dishes that pair nicely with Hot Chicken." - "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." - "Serve with additional bottles of hot sauce [such as Tabasco] on the side. Enjoy!" categories: - Recipe tags: - mikes - nashville - hot katakunci: mikes nashville hot nutrition: 114 calories recipecuisine: American preptime: "PT30M" cooktime: "PT43M" recipeyield: "4" recipecategory: Dinner ---  Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, mike's nashville hot chicken. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious. Mike's Nashville Hot takes pride in using all natural ingredients. Everything we serve is homemade in our kitchen! Now serving Mike's Nashville Hot Chicken at Austin Landing Check out our amazing menu or call us today for a catering order! Mico's Hot Chicken serves Nashville's iconic food, a unique deep fried chicken spiced from no heat to ultra hot with the hottest pepper in the world. Mike's Nashville Hot Chicken is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It's simple, it's quick, it tastes delicious. They are fine and they look fantastic. Mike's Nashville Hot Chicken is something which I have loved my whole life. To begin with this recipe, we have to prepare a few components. You can cook mike's nashville hot chicken using 12 ingredients and 24 steps. Here is how you can achieve that. ##### The ingredients needed to make Mike's Nashville Hot Chicken: 1. Take Hot Chicken 1. Take 3 1/2 lb Chicken Pieces 1. Make ready 1 1/2 cup Lard Or Cisco 1. Prepare 1/2 cup Bacon Grease 1. Take 2 1/2 cup All Purpose Flour 1. Get 1/2 cup Each: Sea Salt and Granulated Sugar [for the brine] 1. Take 1/2 tsp Baking Powder 1. Take 2 tsp Each: Ghost Chile Pepper Or Sauce Or Hot Smoked Paprika [optional] 1. Make ready 1 tbsp Dried Minced Onion 1. Make ready 1 large Bottle High Heat Frying Oil 1. Make ready 6 cup Whole Ice 1. Prepare 1 large Bottle Each: Cayenne Pepper - Creole Seasoning - Paprika - Coarse Black Pepper - Garlic Powder - Onion Powder - Granulated Garlic - Granulated Onion - Kosher Salt - Sea Salt If you've never had Nashville Hot Chicken, we're talking about an ultra-crispy fried chicken doused with a cayenne-infused glaze, and by 'glaze' I mean melted butter and lard. For the record, I've never been to Nashville, so I can't tell you how authentic this is, but it works for me, and is fairly easy to pull. Nashville-Style HOT Chicken is a spicy yet savory experience served by the family that started it all. Kim Prince, Owner of Hotville Chicken, invites all you "Heat Seekers" to experience her fiery fowl, brined to burn. ##### Steps to make Mike's Nashville Hot Chicken: 1. 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. 1. 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. 1. 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. 1. 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. 1. Use a high heat, Safflower, Corn, Canola or Vegetable Oil for frying chicken. 1. Detailed instructions 1. 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. 1. 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 1. In another larger bowl, prepare the flour dredge by combining all ingredients listed and whisk well. 1. 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. 1. Remove chicken pieces from brine, pat dry with paper towels and coat chicken generously with your Hot Spice Paste mixture. 1. Place all coated chicken pieces in your Hot Spice Flour Dredge and press chicken down hard to seal the flour into your paste. 1. Reserve what's left of your remaining Hot Spice Flour Dredge mixture. - - 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. 1. 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. - - 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. - - Place all chicken pieces back into Hot Spice Flour Dredge and press down once more to secure coating. 1. 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. 1. 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. 1. 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. - - 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. 1. 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. 1. CHECK FOR DONESS - - 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. 1. 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. 1. 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. 1. 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. - - Potato Salad or Cole Slaw are side dishes that pair nicely with Hot Chicken. 1. 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. 1. Serve with additional bottles of hot sauce [such as Tabasco] on the side. Enjoy! Nashville-Style HOT Chicken is a spicy yet savory experience served by the family that started it all. Kim Prince, Owner of Hotville Chicken, invites all you "Heat Seekers" to experience her fiery fowl, brined to burn. It's fried chicken, and yes, it's HOT!! Sure, Nashville is known for kindness and hospitality, so it's pretty ironic that the city's signature food — hot chicken — is rooted in a woman's desire to hurt and get back at her ne'er-do-well lover. That need for revenge has launched a nationwide phenomenon that has tourists rushing to hot chicken shacks. So that's going to wrap it up with this special food mike's nashville hot chicken recipe. Thanks so much for reading. I am sure you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!