20 Dollar Chef - Nashville Hot Chicken
On today's episode of 20 Dollar Chef, I grab a couple bottles of Brine Brothers, Chili Cherry Fire and take a shot at Nashville Hot Chicken. Marinating the chicken thighs in this chili cherry fire brine really sets the flavor of this recipe up for success.
The key to getting a firm, delicious, and crispy breading is letting it chill in the fridge ( 30 mins.) after dredging the chicken. Not just once, but twice. Doing this is very important to getting the breading right. You’ll want to get that last bit of flavor after deep flying, so add some oil, some of the brine brothers chili cherry fire, salt, and cayenne in a seperate pan, bring it up to medium heat and dip the chicken in just before serving.
Add the pickle and enjoy!
