Nashville Hot Fried Chicken With A Twist

A recipe for those who love hot and fried chicken.  Also use as a rub for grilled chicken. 

Ingredients
• 1 whole fryer, cut up
• 1 to 1 1/2 cups of Roasted Garlic Chardonnay Grapeseed Oil 

For the Milk Bath you’ll need
• 1 cup of whole milk or buttermilk
• 2 large eggs
• 1 tablespoon Nashville Hot Chicken Seasoning

For the flour mix
• 2 cups all purpose flour
• 1 tablespoon Nashville Hot Chicken Seasoning

Directions

1. Fill your Dutch oven or cast iron skillet with approximately 2" of oil and heat to 350 degrees.

2. Make the milk bath and flour mixes. In one bowl, whisk together the milk, eggs and 1 tablespoon of Nashville Hot Chicken Seasoning (this will be the milk bath).

3. In a second bowl, mix together the flour and 1 tablespoon of Nashville Hot Chicken Seasoning.

4. Dredge the chicken in the flour mix, then dip in the milk bath, then in the flour mix again, shake off the excess after each step.

5. Carefully lower the chicken into the hot oil. Be sure to only fry a few pieces at a time so that the chicken isn't crowded in the pan. Partially cover and cook until one side begins to brown. Turn the chicken and cook until golden brown.

6. For optimum food safety use a thermometer and make sure that the internal temperature of your cooked chicken reaches at least 165°.

7. Remove the cooked chicken from the oil and drain on a wire rack or paper towels. Cook in batches until all is done.

 Thank you Leite's Culinaria, Inc for the photo.