*Mock-Up* Nashville Hot Chicken

[TAFKAP]

Ol' TAFKAP is going to be frying up some chicken on Saturday, Nashville style. I'm not nearly cocky enough to think I'm pulling off the original, but it's my homage.....

Starting tonight with the brine. There are about 7.5 lbs of chicken tenderloins.....I know, NHC is bone-in chicken, but we're cooking for 12 people tomorrow, and I'm not going to spend all night frying up 4 pieces at a time. The brine will cool overnight, and the chicken will go in first thing in the morning.

4,000g of water + 3,379g of salt = 7,379g total mass
2% salt = 150g + 1.5% brown sugar = 110g
I cranked on the black pepper until my hand about fell off (appx. 10g), sprinkled on about 2g of red pepper flakes, and about 3g of garlic powder. Bring water to boil, add in the dry ingredients, drop in 2 bay leaves, and that's your brine. Oh yeah, and pour in about 1/4C of Franks Red Hot.

 

[TAFKAP]

See ya tomorrow when I make the paste. Here's the original recipe source I use. I'll end up doubling this cayenne paste
http://norahsrecipes.blogspot.com/2010/ ... icken.html

 

[ROUGH COUNTRY HUNTER]

When do we eat

 

[edtcase]

Sounds awesome!


It's been proven through history that women's a mystery! Popeye

 

[TAFKAP]

Well, I was too busy cooking to take pictures.

That being said, we cooked about 10 lbs of chicken (7lbs strips and 3 lbs thighs). For that much, i'd say to triple the hot sauce recipe. It turned out absolutely awesome. Brine your chicken first, and it's a total game changer.

 

[BamaProud]

Sounds delicious...I'll take a thigh.

 

[Mike Belt]

Sounds great! I'm a breast man. I almost don't eat any dark meat from any bird. The problem I have is that when buying all breasts for a cooking all I can ever find are those giant breasts that take extra cooking to get done throughout. I'm all for extra meat but I think they put these chickens on steroids and a vigorous workout program to beef them up, lol.