[Music]
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alright so the first thing that we're
gonna need to make Nashville hot chicken
is some not yet hot chicken
traditionally a whole bird is subdivided
into 10 pieces we've done this a few
times on the show but in case you need a
refresher first we're gonna start by
cutting out the spine this is excellent
for making a mini batch of chicken stock
so hang on to it then we're placing a
little snip at the base of the
breastbone so we can more easily crack
it in half this is going to make evenly
cutting the bird in half a little easier
we're gonna do just that bisecting our
bird into Twain then we're gonna make
some shallow cuts around the base of the
drumettes so we can expose the joints
which we can then crack open YUM and run
our knife in between to separate the
drumettes there's very little bone
between the breast and thigh so you
should be able to separate them rather
easily then we're gonna repeat the same
joint finding process with the drumstick
placing shallow cuts around where the
two bones meet cracking them open and
running our knife in between to separate
the drumstick and thigh lastly to make
10 pieces we're gonna cut our chicken
breasts directly in half because they're
kind of huge compared to all the other
pieces this is gonna help them cook more
evenly and prevent unnecessary drama
when dividing up the white and dark meat
then we are just rinsing and repeating
with the other half of the chicken and
there you go the traditional family
buckets 10-piece which we are going to
dry brine before frying generously
kosher salting and freshly ground pepper
in both sides of the chicken pieces
stacking them in a food safe container
of some kind wrapping tightly in plastic
wrap in fridging for at least four hours
ideally overnight normally I'd want to
go for a buttermilk brine but we're
basing this recipe off the one and only
had a B's and I'm not one to question
the Masters once the chicken is
thoroughly brined we are assembling our
breading station combining one cup of
whole milk with a few dashes of
Louisiana style hot sauce and two large
eggs beating together with a fork until
no streaks of egg remain then for the
dry stuff or dredge we're combining two
cups of all-purpose flour with about two
teaspoons of kosher salt and a few
tablespoons of our egg and
mixture which is gonna create little
clumps of breading that's gonna help
make our chicken extra crispy and with
that it's time to bread first the
chicken goes into the flour mixture then
into the egg mixture then back into the
flour mixture creating something
commonly known as double dipped fried
chicken which is just every bit as
amazing as it sounds
repeat with the remaining chicken and
let it hang out in the flour while we
prepare for frying into a high-walled
fry pan or cast iron skillet goes a big
old block of lard to which we're gonna
add about an equal amount of vegetable
oil heating over medium high and
bringing the whole affair to 350 degrees
Fahrenheit then we're gonna gently lay
in the chicken pieces away from us so as
to not self splatter and fry about 5 to
7 minutes per side until deeply golden
brown and crisp they were popping these
guys on a wire rack set in a rimmed
baking sheet in keeping in a 325 degree
fahrenheit oven until they are fully
cooked through just enough time to
prepare our spice mixture into a small
bowl goes 3 tablespoons of cayenne
pepper 1 tablespoon light brown sugar 1
teaspoon freshly ground pepper and 1/2
teaspoon each garlic powder paprika and
kosher salt go and grab your regular
size whisk if all the tiny ones are in
the dishwasher and then we're gonna add
about 1/2 a cup of the hots frying oil
it goes without saying you should do
this in a heat proof Bowl and now this
is where all the magic happens we're
gonna brush down the freshly fried
chicken with our spicy spice oil stuff
if applied while the oil and the chicken
are still hot it's gonna absorb into the
crust without making it soggy and it's
gonna give the chicken that look that
tells your caveman brain this is
dangerous but I want it make sure you
generously coat both sides the chicken
and then all there is left to do is eat
it this chicken can be consumed as is
but if you want the proper Nashville and
experience you need the proper
supporting players Wonder Bread pickle
chips and toothpicks simply nestle the
chicken atop the untoasted white bread
thusly rotate the plate a few times to
try to get the best angle for camera and
skewer a few pickle chips overtop now
you're ready to sweat it out like you're
in Music City or as it's known nowadays
the bachelorette party capital of the
world now on a spiciness scale of 1 to
14 this ranks about a nine so you can
reduce the cayenne if you want to tame
our experience but then why are you
making hot chicken dude go make some
toast or something this episode and many
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[Music]
Head to http://bit.ly/squarespacebabish to save 10% off your first purchase of a website or domain using code BABISH. This week on Basics, it's time you learned how to make that classic Nashville hot chicken. If you've never had it, it's just spicy fried chicken. And it's delicious. Recipe: https://basicswithbabish.co/basicsepisodes/hot-chicken Music by Chillhop: http://chillhop.com/listen L'indécis - From The Top (Ft. Blue Wednesday): https://soundcloud.com/lindecis Listen on Spotify: http://bit.ly/ChillhopSpotify