Did you hear about the Nashville hot chicken? That’s nothing compared to what I cooked up this time.
I made two versions of this famous dish. One ordinary with just cayenne pepper and a crazy hot one with dried Carolina reaper. Just to challenge myself and Morrison.
- 500 grams of chicken thighs
- 2 litres of refined vegetable oil
- soft buns
For the brine
- 1/2 litre of buttermilk
- 1 tbsp of sea salt
- 2 tsp of onion powder
- 2 tsp of paprika powder
For the breading station
- 1 kilogram of all-purpose flour
- 1 tbsp of cayenne pepper
- 1 tbsp of coarse black pepper
- 1 tbsp of salt
- 1 tbsp of onion powder
- 6 eggs
For the crazy hot chicken rub
- 1 part salt
- 1/2 part of ground black pepper
- 1/8 part of garlic powder
- 1/2 part onion powder
- 1/2 part of cayenne pepper
- 1 part Carolina reaper powder
- Mix everything for the brine in a large bowl. Put in the chicken thighs and let this sit, for at least 4 hours, in the fridge.
- Heat the oil in a large pan and make the breading station.
- Fill a bowl with the flour, cayenne pepper, black pepper, salt and the onion powder. Mix it all up.
- Fill the other bowl with six eggs and whisk it till they are al lose.
- Take the chicken out of the brine and into the bowl with flour mixture. Make sure the flour sticks to all the sides of the chicken.
- Next put it in the eggwash and back in the flour. Then it’s time to put it in the hot oil.
- Fry the chicken until the outside is golden brown. Let it drip out on a piece of paper towel or a cooling rack.
- When you want your chicken crazy hot, now is the time to sprinkle on some of the crazy hot chicken rub.
- Toast a bun, put on some mayonnaise and pickles and the fried chicken. Take a bite and see if you got what it takes to be on Hot Ones.
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BBQ gear used
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