Wednesday, 5 October 2016

Hot Spicy & Crunchy But Not Korean


Is there any other fried chicken to get excited about? Korean fried chicken is so yesterday, right? 


So how about we try some Nashville Hot Chicken? I have asked three questions and the answer to the first and third question is, yes. I don't know about the Korean Fried Chicken, but I am pretty sure it is still hot on most people's minds, mine included.


I know, I swore off deep frying. But when the craving for fried chicken comes on loud and strong, I have to fry me a batch. So. Instead of the same old same old Korean chicky, I wanted something different.


Yup, a buttermilk marinated chicken which is deep fried and then...wait for it...brushed with spicy butter and lard. Does that sound scary? 


I did not have any lard on hand. I mean, who does? So I just went with butter. Ooops. I did not snap a photo because my spices kind of clumped up and my sauce did not look pretty. 


So what's the verdict on this Nashville Hot Chicken? Well, it was moist, juicy and super crunchy. Like what any great fried chicken should be.

As for the hot sauce, like I said, I did not do it well and so, I was not able to appreciate it the way that I should. But it was spicy. That much I can say.


The buttermilk marinade calls for pickle brine and Louisiana-style hot sauce which I personally feel is optional. I did add the pickle brine and since I do not have Louisiana-style hot sauce, I substituted that with Tabasco sauce.

Why I say those two ingredients are optional is because I felt that the pickle brine/hot sauce did not contribute much or at all to the taste of the chicken when compared to earlier versions of buttermilk fried chicken that I attempted. But that's just my opinion, no disrespect to the original recipe.


This fried chicken uses the double coating method where you dredge the chicken in flour, dip it into the marinade and then dredge in it the flour again. I like that because the marinade does not go to waste even though there will be some leftover which you eventually throw away.

Honestly, I don't feel much for the sauce, because a butter/lard based sauce is not quite my thing. Maybe I would change my mind if I tasted a properly executed Nashville Hot Chicken.

Now, what say you if I used me some Korean sweet and spicy sauce to these fried beauties, eh?


Nashville Hot Chicken
Recipe source : Adapted from Food Wishes

Ingredients :
- 4 chicken legs, thigh and drumsticks separated
- 1 cup buttermilk
- 1 tsp salt
- 1/4 cup pickle brine (optional in my opinion)
- 2 tbsp Tabasco sauce (Louisiana-style hot sauce in original recipe,  optional in my opinion)
- 1 large egg

- 2 cups plain flour
- 2 tsp salt

For the sauce :
- 1/2 cup butter
- 2 tbsp cayenne pepper
- 1 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tsp salt

Method :
1. To make the marinade, mix buttermilk, salt, pickle brine, tabasco sauce and egg. Whisk to combine.
2. Place chicken into a large freezer bag and pour in the marinade. Leave to marinate in the fridge overnight or for 2-4 hours.
3. Before frying, take the chicken out and drain the marinade. Do not throw the marinade because we need it for dipping the chicken later.
4. Drain the chicken of excess marinade, I do this by placing the chicken in a colander and leaving it to come to room temperature.
5. Combine flour with salt.
6. Take a piece of chicken and dredge in the flour to fully coat.
7. Then dip the chicken into the reserved marinade and dredge in flour again.
8. Place the chicken on a metal rack and repeat until all the chicken pieces are completed.
9. Let the chicken stand for 15 minutes.
10. Heat oil in a deep pot and fry the chicken in batches until cooked and golden brown.
11. Drain chicken on metal rack.
12. To make the sauce, melt the butter in a saucepan and add the other ingredients. Stir and bring to a quick boil and remove from heat.
13. Brush the chicken pieces all over with the hot sauce.

36 comments:

  1. See your fried chicken, i cannot resist, hehe...

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    1. hee..hee...nobody can resist fried chicken...

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  2. I can imagine you noming those crispy crunchy chicken skins! Yum yum! Juicy! No skins for me though.

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  3. Fried chicken. I could not resist it. Who could?

    As long as it is moist, juicy and burst with flavour, I dont care what kind of fried chicken it is.

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  4. I guess no one would say no to fried chicken and these looks so good to have another second piece! Yum!

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  5. When I saw the first photo, I thought the fried chicken pieces looked "wet" (I originally thought it was oily) but no, that was because you tossed them in sauce like in buffalo wings. I think fried chicken is better left alone as it is...no mucking about or tossing in sauce...hehe! :D So, if you think the two optional things can be left optional, it's just buttermilk fried chicken then...but certainly a good and tasty one at that! ;) I admire your tenacity to deep fry chicken at home...I wonder when I can bring myself to do that...the idea of splattering oil and messy kitchen turn me off already! ^_*

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    1. You are right, just leave the fried chicken as it is and serve sauce by the side. I was guided by my greediness and did not think beyond the oily mess...

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  6. The fried chicken is good enough for me. I'm not that keen on that much butter in the sauce. Lard in the sauce, no thanks.

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  7. Seeing your yummy fried chicken reminded me of the shrimp paste chicken which my friend cook in Aberdeen. She used the belacan and mixed it with some flour and presto! The chicken was super yummy... I am sure there is some secret recipe behind it..

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    1. Ah...my next project tu...hee..hee..

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  8. Nashville, Tennesee...home of country music, that I know, not their fried chicken. Hehehehehe!!!!

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    1. hee..hee..my grandma's favorite cowboy songs :)

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  9. Whoooaaa!!! Nice try!! I could imagine the burning sensation by using the Lousiana's Tabasco sauce as this was the only spiciest ingredient in US! I used them many times on Buffalo Wings and it worked perfectly.

    When I hear any spicy chicken, I would get excited! So far the most spicy hot chickens are sold at the Korean Kyochon restaurant. So far none of my guests could eat the second bite without getting their lips burnt! I love them and would burn my throat till I got hiccups!!! Wakakaka

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    1. One day I must go try the Kyochon fried chicken!

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  10. You do realise your photos of the fried chicken are super-tempting, right? Evil! But so beautiful - three pieces of the thigh for me please! ;)

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    1. It's the evil stuff that is exciting and delicious! hee..hee...

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  11. Oooh so tempting! I am drooling over your fried chicken!

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    1. hee..hee..fried chicken has that effect :)

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  12. I'm not exactly a huge fan of Korean fried chicken. I prefer PHFC... seriously, if I get served fried chicken that looks like those lovely pieces in your pictures, I will forget about KFC, whatever K it is...

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    1. Any fried chicken is good for me hee..hee..

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  13. Looking very tempting leh! I am hungry now la!!

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    1. Every time I see fried chicken I also feel that way.

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  14. I unfortunatelly avoid such food but be sure, if i only could eat it I would eat it😀

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    1. Good for you, stay away from oily food.

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  15. Those fried chicken tasted good enough on its own :)

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    1. Yes, on it's own is probably best.

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  16. Can I sit here & wait to be served? Yummy! xoxo

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  17. So so tempting! But I dislike the cleaning up the stove after some oily deep fried yummy chicken!

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