The Crimson Coward’s staple menu item is Nashville Hot Chicken. Think of spicy, wonderful Southern fried chicken is here!
These smoked Nashville hot chickens have a rich essence and are just the right amount of spice. And when we are saying spicy, I’m not joking. Cayenne pepper is the source of the spice in Nashville Hot Chicken, in case you were finding why it is spicy.
Similar to a lot of cayenne. However, the chicken is brushed on after it has been taken out of the fryer. Simply excellent fried chicken serves as the basis for this recipe. The batter contains a small amount of hot sauce, but that just enhances the flavor. There is no need to worry about the spice. The sauce that is brushed on after the chicken has been fried is what generates the heat.
Due to its outrageous deliciousness, Nashville Hot Chicken has appeared in a variety of forms over the years. Sandwiches, wraps, fried foods, and of course this Smoked Nashville Hot Chicken. This recipe’s design keeps the preparation time to an absolute minimum. You will have more time to eat and will be less stressed as a result.
Regular, unremarkable chicken is transformed into something unique by the sweetness and spiciness of smoked Nashville hot chicken. In general, smoking a whole chicken is fantastic!
How to make Smoked Nashville Hot Chicken
Set your smoker’s temperature to about 165°F;
Separate the breasts, legs, thighs, wings, and drumsticks to get 10 equal pieces from the whole chicken; Season the chicken on all sides with 1 tbsp of salt, 1 tbsp of black pepper, and 1 tbsp of garlic powder;
Put the chicken in the smoker and add some wood chunks to the blazing fire; 165°F for 1 hour while smoking;
In a bowl, combine the buttermilk, cayenne pepper, and egg; Take the chicken out of the smoker and place it in the solution; Allow to marinate for four hours in the refrigerator;
Put 4 cups of all-purpose flour in a bowl; after removing the chicken from the marinade, coat it with flour, and turn it over a few times to ensure an equal coating, then dip it in buttermilk before coating it once more in flour.
Place the chicken gently into the oil, beginning with the breasts since they will cook slowly; using an instant-read thermometer, fry the chicken until the internal temperature reaches 165°F;
To avoid any lumps, combine all of the Nashville-Style Hot Sauce in a bowl.
The several flavor layers of Nashville Hot are one of the things that make it so wonderful. In order to tenderize the chicken thighs, we first marinate them in pickle juice and spicy sauce for a few hours before smoking them.
Add some Nashville-Style Hot Sauce to the top of two pieces of fried chicken on a slice of bread, garnish with a few pickles, and serve.
