Appears in Cook's Country June/July 2010
Getting scorching hot fried chicken outside of Nashville is nearly impossible. We set out to bring this sweat-inducing treat home.
Creating a spicy exterior for our Nashville Extra-Hot Fried Chicken proved tricky; most techniques we tried kept the heat superficial. By blooming the spices (cooking them in oil for a short period), we created a complex yet still lip-burni...