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Author Topic: Nashville Hot Chicken  (Read 2192 times)

JDann24

  • WKC Ranger
  • Posts: 534
Re: Nashville Hot Chicken
« Reply #15 on: January 06, 2017, 10:55:01 AM »
Quote from: Darko on January 06, 2017, 08:09:55 AM
OK, so maybe I'm not understanding this correctly.  You do this on the grill, then once it's cooked you roll it in oil?  Doesn't that make it too greasy and soggy?

Yes, it is done on the grill until the chicken is cooked through. I then heat some oil in a dutch oven and toss in some cayenne pepper, chili powder, brown sugar, garlic powder, and s&p. It's rolled around just so the sauce can coat the chicken. It doesn't come out greasy and soggy, but rather very crispy and spicy.
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MacEggs

  • WKC Performer
  • Posts: 3477
Re: Nashville Hot Chicken
« Reply #16 on: January 06, 2017, 12:50:57 PM »
I gotta say … This looks fantastic!!

Did you remove the skin? Lately, I have been experimenting with fried chicken.
I remove the skin before it goes thru its seasoning faze, and then for its oil swim.
« Last Edit: January 06, 2017, 12:56:37 PM by MacEggs »
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Q: How do you know something is bull$h!t?
A: When you are not allowed to question it.

JDann24

  • WKC Ranger
  • Posts: 534
Re: Nashville Hot Chicken
« Reply #17 on: January 06, 2017, 04:13:38 PM »
Quote from: MacEggs on January 06, 2017, 12:50:57 PM
I gotta say … This looks fantastic!!

Did you remove the skin? Lately, I have been experimenting with fried chicken.
I remove the skin before it goes thru its seasoning faze, and then for its oil swim.

Thank You! I kept the skin on.
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Looking for colored 18's and SJ's.
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