Special Feature: Products Sally Recommends

fried hot chicken on white bread with pickle

from Nashville Eats, by Jennifer Justus

André Prince Jeffries gave me strict orders: no sugar in the hot chicken. But I also believe part of the fun in cooking your own hot chicken comes from figuring out the spice blend you like best. And following the lead of the folks at Hattie B’s, I do like a touch of brown sugar to balance out the heat.

I use red pepper flakes for texture and an added layer of spice, and I like a touch of cumin for woodsy depth. Applying the spicy paste after chicken has been fried keeps the cayenne from scorching, and it allows the cook to customize the degree of heat per piece of chicken. go ahead and experiment to make your own blend. And apologies to Ms. Jeffries. I’ll always visit prince’s to taste the original.

Makes 4 servings

For the brine:
1⁄2 cup (70 g) dark brown sugar
1⁄2 cup (120 ml) hot cayenne pepper sauce (such as Frank’s RedHot)
1⁄4 cup (70 g) fine kosher salt
1 chicken (about 3 pounds/1.4 kg), cut into 8 pieces

For the hot coating:
3 to 4 tablespoons (45 to 60 ml) vegetable oil
2 tablespoons cayenne pepper
11⁄2 teaspoons dark brown sugar
1 teaspoon crushed red pepper
1⁄2 teaspoon garlic powder
1⁄2 teaspoon fine kosher salt
1⁄4 teaspoon ground cumin

For frying:
2 cups (250 g) all-purpose flour
1⁄2 teaspoon fine kosher salt
1 teaspoon black pepper vegetable oil for frying

For serving:
8 slices plain white sandwich bread (such as wonder brand)
Dill pickle rounds



Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

Share this article with a friend:

Free eNewsletter SignUp

Sally's Place on Facebook    Sally Bernstein on Instagram    Sally Bernstein at Linked In




Global Resources

Handmade Chocolates, Lillie Belle Farms

Food411 Food Directory