Nashville Extra-Hot Fried Chicken

Name: Nashville Extra-Hot Fried Chicken
Yield: Serves 4 to 6
Cuisine: US & Canada, American, Southern
Ingredients: 2 quarts, water; 1/2 cup, hot sauce; 1/2 cup, salt; 1/2 cup, sugar; 1 (3 1/2-to 4-pound), whole chicken, quartered (see note); 3 quarts, peanut or vegetable oil; 3 1/2 tablespoons, cayenne pepper; 1/2 teaspoon, paprika; 1 teaspoon, salt; 1/4 teaspoon, garlic powder; 3/4 teaspoon, sugar; 1 teaspoon, dry mustard; 2 cups, all-purpose flour; 1/2 teaspoon, pepper

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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.

SERVES4 to 6

TIME1½ hours, plus 30 minutes brining

WHY THIS RECIPE WORKS

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...

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