Nashville Hot Chicken

A couple years ago I visited the Nashville, TN area.  I love to learn about and try the local specialties of places I visit, so in Nashville I discovered hot chicken  It was incredible.  I had to learn how to make it.  This isn't it exactly, but it's close.  I'll keep experimenting with it.  I think the flavor might be improved by making the spicy oil the day before to give the oil time to really absorb the flavors, but for now, this is pretty darn tasty.

This is a part of my series on making and using frozen breaded chicken cutlets.



Nashville Hot Chicken adapted from Tasting Table

2 1/4 tsp cayenne pepper
2 1/4 tsp smoked paprika
2 1/4 tsp sweet paprika
1/2 tsp cumin
1/4 tsp garlic powder
1 tsp salt
1/2 tsp sugar
1 cup canola oil

2 Breaded Chicken Cutlets.

Combine everything except the oil and chicken in a sauce pan and toast over medium heat until fragrant, about 2 minutes, stirring regularly.  Slowly add the oil and heat for 10 minutes.  Turn off the heat.  If you're going to use the oil right away, keep warm.

I think the flavor could be improved by allowing the oil to sit overnight.  In that case, cool the oil to room temperature and store in the refrigerator.  Rewarm the oil before using.

Fry the cutlets according to the instructions in the link above.

Dip the fried chicken in the oil as it comes out of the frying pan, flipping the chicken to coat both sides.  Place the chicken cutlets on a rack placed on a cookie sheet to allow the excess oil to drain off.

I've read that this is traditionally served with white bread and pickles, but when I had it in Nashville I had it with waffles.  It was delicious and I highly recommend serving the chicken with waffles and maple syrup.