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    Grill-Fried Hot Chicken

    Not for the faint of palate, Nashville-style hot chicken packs a deliciously spicy punch. You can use a Dutch oven or large cast iron pan to fry this treat over your grill, with the help of vegetable oil and a deep-fry thermometer. The result is crispy-crunchy chicken, which we then baste in a very spicy sauce. Just make sure to have plenty of white bread or rolls and pickles for serving!

     

    Serves: 4

     

    INGREDIENTS

    • 4 chicken breasts, halved
    • ½ tbsp. black pepper
    • 3 tbsp. salt
    • 1 egg
    • 1 cup buttermilk
    • ¼ cup pickle brine
    • 1 tbsp. vinegar-based hot sauce
    • 2 cups flour
    • 3 tbsp. cayenne pepper
    • 1 tbsp. brown sugar
    • ½ tsp. chili powder
    • ½ tsp. garlic powder
    • ½ tsp. paprika
    • White bread or rolls
    • Pickle chips
    • Vegetable oil for frying

     

    INSTRUCTIONS

    1. Dry brine the chicken by sprinkling with about 1 ½ tbsp. salt and ½ tbsp. pepper, both sides, then chill in the refrigerator for 3 hours to overnight.
    2. In one bowl, whisk together eggs, buttermilk, pickle brine and hot sauce. In another bowl, whisk together flour and the remaining salt.
    3. Place cooking oil in a Dutch oven or large cast iron frying pan, so it’s about 1 inch deep. Heat to 325 degrees over one burner of your grill. Hint: keep one burner off, so you can move the pan off the direct heat if it needs to cool to maintain 325-degree temperature.
    4. While oil is heating, bread your chicken by dipping in flour mixture, then egg mixture, then flour mixture again until well-coated.
    5. Fry the chicken in batches, about 7-8 minutes per side or until golden-brown, with the lid of your grill closed. Use a meat thermometer to ensure each piece is safely cooked to 160 degrees internally (for white meat.) Transfer to a wire rack to cool.
    6. In a bowl, whisk together cayenne, brown sugar, chili powder, garlic powder and paprika. Once combined, whisk in about ½ cup vegetable oil. Brush chicken on both sides with the spicy mixture.
    7. Serve with pickles and white bread or rolls, plus coleslaw if desired.