Place on a wire rack set in a rimmed baking sheet and keep in a 325☏ oven until they are thoroughly cooked through. Fry for 5-7 minutes per side, or until deeply golden brown and crisp. Gently lay the chicken pieces into the oil -making sure to place them going away from you to ensure no self-splattering. Heat over medium-high heat and bring it to 350☏. In a high walled frying pan or skillet, place a big block of lard (about 1 cup) and 1 cup of vegetable oil. Repeat with the remaining chicken and let it hang out in the flour while you prepare oil for frying. This is commonly known as double-dipped fried chicken. This will create little chunks of breading which will help with crispiness.įirst, the chicken goes into the flour mixture, then into the egg mixture, and then back into the flour mixture. For the dry ingredients, combine 2 cups of all-purpose flour, 2 teaspoons of kosher salt, and a few tablespoons of the egg/milk mixture. Beat together with a fork until no streaks remain. Make the breading: combine 1 cup of whole milk with a few dashes of Louisiana hot sauce and 2 large eggs. Place into a food-safe container and cover tightly with plastic wrap and put in the fridge for at least 4 hours. Once the chicken has been cut into pieces, dry brine them by generously coating both sides with kosher salt and freshly ground pepper.
Rinse and repeat the steps on the other half of the chicken. You should have 10 pieces.
#NASHVILLE HOT CHICKEN CRACK#
To separate the drumstick, place shallow cuts around where the bones meet, then crack open and run the knife between to separate the drumstick from the thigh.Ĭut the chicken breasts in half. There is very little bone between the breast and thigh so separating should be easy. Make shallow cuts around the base of the drumette to expose the joint, then crack open and run the knife in between to separate the drumettes. Start by cutting out the spine and placing a little snip at the base of the breast bone to easily crack it in half.Ĭut the bird in half, separating into two pieces.
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