Nashville Hot Chicken

Directions

1. Gather your marinade warriors: Grab a large bowl and gather your buttermilk, hot sauce, paprika, cayenne pepper, salt, and black pepper. Buttermilk, with its slight acidity, helps tenderize the chicken while adding a subtle tang. Choose your hot sauce wisely – this is where the initial heat comes from. Frank's RedHot or Louisiana Hot Sauce are classic options, but feel free to experiment with bolder choices if you dare! Paprika adds a touch of smokiness, while cayenne pepper delivers the fiery punch. Salt and black pepper round out the flavor profile.
2. Whisk it all together: Grab a whisk and transform those ingredients into a cohesive marinade. Imagine an orange wave of flavor waiting to embrace your chicken.
3. Submerge the Chicken: Pat your chicken pieces (thighs, drumsticks, or a mix) dry with paper towels. Moisture is the enemy of crispy fried chicken. Now, gently introduce your chicken to the marinade bath, ensuring each piece gets a good coating. Toss everything together with your hands, making sure the marinade coats every nook and cranny.
4. Seal the Deal: Cover the bowl tightly with plastic wrap or a lid. Refrigerate for at least 30 minutes, but ideally, aim for 4 hours. This allows the marinade to work its magic, tenderizing the chicken and infusing it with flavor. Be patient, for the wait will be rewarded with incredibly juicy and flavorful chicken.
5. Butter and Lard Tango: In a medium saucepan, melt the butter and lard over medium heat. The combination of these fats adds richness and depth to the hot sauce. Watch them dance in the pan, swirling together until melted and fragrant.
6. Spice Fiesta: Now comes the exciting part – the spice introduction! Add the cayenne pepper, the fiery heart of the hot sauce. Be mindful of the amount; you can always add more later but taking away heat is an impossible feat. Next, sprinkle in the brown sugar for a touch of sweetness to balance the spice. Garlic powder adds a savory depth, while smoked paprika infuses a subtle smokiness. Don't forget the chili powder, another key player in the spice symphony. Finally, a sprinkle of red pepper flakes adds an extra kick.
7. Let the Aromas Bloom: Whisk everything together, allowing the spices to bloom and release their fragrant magic. Cook for 2-3 minutes, until the mixture becomes fragrant. Keep an eye on it – you don't want the spices to burn.
8. Cool Down the Heat (Slightly): Remove the saucepan from the heat and let the hot sauce cool slightly. It should still be warm when you toss the chicken in it, but not so hot that it overcooks the crispy exterior.
9. Heating Up the Oil Bath: Grab your large Dutch oven or deep fryer and fill it with enough vegetable oil to reach about 2 inches in depth. Heat the oil to 325 degrees Fahrenheit (165 degrees Celsius). Use a thermometer to ensure the oil reaches the perfect temperature, as this is crucial for achieving crispy, golden-brown chicken without burning it.
10. The Dredging Ritual: Now for the crispy magic. Prepare a plate or shallow dish filled with flour. Working in batches to avoid overcrowding the pot and dropping the oil temperature, remove a piece of chicken from the marinade and let any excess drip off. Dredge the chicken thoroughly in the flour, ensuring it gets a good coating on all sides. Shake off any excess flour – you want a light, even coating, not a thick breading.
11. The Sizzle of Transformation: Carefully lower the floured chicken piece into the hot oil. Be greeted by the satisfying sizzle as the chicken meets the hot oil. Fry the chicken for 8-10 minutes per side, depending on the size of the pieces. Keep a close eye on it – you want it to achieve a beautiful golden brown color, a testament to its crispiness and perfect doneness.
12. Resting for Perfection: Once golden brown and cooked through, use tongs to carefully transfer the chicken to a wire rack placed over a paper towel-lined baking sheet. This allows excess oil to drain, resulting in a less greasy and crispier final product. Repeat the frying process with the remaining chicken pieces.