This is a long-time standard in the southeast United States, but KFC brought this recipe to the attention of the Nation when they put it on their menu. Here is my recipe, plus links to three others.
If you don’t like it QUITE so hot, feel free to substitute Grandpa’s Thunder Powder instead of my Arghhh Powder. Even less heat, use a bit of cumin.
2 chicken breasts and 2 thighs
CLICK HERE to see Nashvill Hot Chicken across the Nation
I wish I could find the name of the magazine from which I clipped these photos, but I can’t so at least I credited the people who took the photos.
Dry Marinate
1 TBL Grandpa's Thunder Powder or Arghhh Powder
2 TBL brown sugar
1 tsp salt
- Cut chicken into finger-eating-sized pieces
- Toss is Dry Marinate
- Refrigerate overnight in a plastic bag
Chicken Dip
1 C buttermilk
1 TBL Franks Red Hot Sauce
2 Medium eggs
Chicken Dredge
1 C AP flour
2 TBL Grandpa's Thunder Powder or Arghhh Powder
2 TBL brown sugar
1 tsp corn starch (for crispness)
-
- Pat chicken pieces dry (do not wipe off marinate though)
- Set on wire rack
- Dip in milk mixture – Hold until drips stop
- Cover well in dredge
- Dip again
- Cover in dredge again
- Gently shake off excess
- Fry about 10-12 minutes each piece at 325 – 330º
- Drink on a wire rack.
- Serve with Dipping Sauce
Dipping Sauce
1 TBL EVOO
1 TBL Franks Red Hot Sauce
1 TBL brown sugar
1 TBL Grandpa's Thunder Powder or Arghhh Powder
Serve with Dill Pickles and Parker House Rolls
Four other notable recipes:
- From AZ Family
- Xi-an Style on Pinterest
- Food Network – Hattie B Copycat Recipe
