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KFC Nashville Hot Chicken Copycat Recipe

A humble dish from Tennessee has become the hottest trend in fried food.

Created out of anger but thriving on the current crazes for fried chicken, spicy food and dishes with compelling backstories, Nashville hot chicken has swept the nation, inspiring regional variations, chef-inspired touches, and experimentation with proteins ranging from pig ears to rabbit feet. With KFC’s introduction of the dish as a limited-time offer earlier this year, hot chicken has clearly gone mainstream.

Although Nashville hot chicken has been trending for awhile, a Google Trends search shows that it really took off when Louisville, Ky.-based chicken giant KFC introduced it as a limited-time offer at its 4,270 locations nationwide from Jan. 18 through April 3, 2016.

This recipe is inspired by Prince’s Hot Chicken Shack in Nashville, which is credited for inventing the dish some 80 years ago.

Nashville hot chicken is traditionally made by coating fried chicken in a cayenne-heavy, oil-based paste and serving it with white bread and pickles.




NASHVILLE HOT CHICKEN
KFC Restaurant Copycat Recipe

2 (3 1/2-4 lb.) chickens, each cut into 10 pieces (breasts halved)
1 tablespoon freshly ground black pepper
2 tablespoons plus 4 teaspoons kosher salt
4 large eggs
2 cups buttermilk or whole milk
2 tablespoons vinegar based hot sauce (such as Tabasco or Texas Pete)
4 cups all-purpose flour
vegetable oil (for frying; about 10 cups)
6 tablespoons cayenne pepper
2 tablespoons dark brown sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika
white bread and sliced pickles (for serving)

Toss the chicken with black pepper and 2 tablespoon salt in a large bowl. Cover and chill at least 3 hours.

Whisk the eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 4 teaspoons salt in another large bowl.

Fit a Dutch oven with a thermometer; pour in oil to measure 2 inches. Heat over medium-high heat until thermometer registers 325 degrees. Pat the chicken dry. Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.

Working in 4 batches and returning oil to 325 degrees between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160 degrees for white meat and 165 degrees for dark, 15 to 18 minutes. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.

Whisk the cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil. Brush the fried chicken with the spicy oil. Serve with bread and pickles.

Do ahead: Chicken can be seasoned 1 day ahead. Keep chilled.

Notes: No doubt about it, six tablespoons of cayenne is a lot, but that's what Hattie B's considers "medium." For a milder heat, decrease to two tablespoons.

New Menu Items at Zaxby's




Zaxby’s Offers “Highly Craveable” Menu Items This Summer

To indulge fans searching for a summer rush of salty, sour and crunchy, Zaxby’s is offering the wildly popular Fried Pickles as a limited-time-offer menu item and its signature Kickin’ Chicken Sandwich Meal from June 27 through September 25, 2016. Available in all locations throughout 16 states, Zaxby’s encourages fanatics to get their fix before the summer promotional items become a distant memory.

Appealing to Zaxby’s fans and Southern food lovers who enjoy the salty and sour delight of Fried Pickles, the brand has brought back these breaded dill pickle chips served with Ranch sauce.


For years Zaxby’s guests have been craving the spicy, cool and creamy combination of the Kickin’ Chicken Sandwich Meal, which offers three Chicken Fingerz on Texas Toast with Tongue Torch sauce and Ranch sauce drizzled on top, served with Crinkle Fries and a Small Beverage.

Guests can enjoy the 2016 summer promotional menu items with their favorite flavor from The Coca-Cola Company’s proprietary drink fountain, Coca-Cola Freestyle. The sleek, stylish fountain is touchscreen-operated, enabling guests to select from more than 100 regular and low-calorie beverages.

Available in all Zaxby’s restaurants, Fried Pickles are a limited-time-only menu item. The Kickin’ Chicken Sandwich Meal is available year round. Zaxby’s currently operates in 16 states: Alabama, Arkansas, Florida, Georgia, Indiana, Kentucky, Louisiana, Mississippi, Missouri, North Carolina, Oklahoma, South Carolina, Tennessee, Texas, Utah and Virginia.

Enjoying great chicken in an atmosphere where you could be yourself? That’s what childhood friends Zach McLeroy and Tony Townley wanted to achieve when they founded Zaxby’s back in the 1990s. Many years and locations later, Zaxby’s is still delivering on that promise: to serve delicious chicken fingers, wings, sandwiches and salads in a fun, offbeat atmosphere where we welcome customers as friends. As of June 2016, Zaxby’s has grown to more than 700 locations in 16 states and is headquartered in Athens, Georgia. For more information, visit zaxbys.com or zaxbysfranchising.com.


KFC Huckleberry Cake


HUCKLEBERRY CAKE
KFC Restaurant Copycat Recipe

1 egg, beaten
3 tablespoons butter, softened
2/3 cup sugar
1 teaspoon vanilla or almond extract
2 teaspoons baking powder
1 1/2 cups cake flour
1/2 teaspoon salt
1/3 cup milk
1 1/2 cups berries (huckleberries or blueberries)

Preheat oven to 350 degrees.  Combine the egg and butter.  Gradually add sugar into egg mixture and beat until light. Add extract.

In a separate bowl sift together baking powder, cake flour, salt. Add the flour to the egg mixture alternately with milk.  Beat well. Fold in the berries and pour into an 8 inch cake pan.  Bake about 35 to 40 minutes or until done.

KFC Macaroni and Cheese


MACARONI and CHEESE
KFC Restaurant Copycat Recipe

6 cups water
1 1/3 cups elbow macaroni
4 ounces Velveeta cheese
1/2 cup shredded cheddar cheese
2 tablespoons whole milk
1/4 teaspoon salt

Bring water to a boil over high heat in a medium saucepan. Add the elbow macaroni to the water and cook it for 10 to 12 minutes or until tender, stirring occasionally.

While the macaroni is boiling, prepare the cheese sauce by combining the remaining ingredients in a small saucepan over low heat. Stir often as the cheese melts into a smooth consistency.

When the macaroni is done, strain it and then pour it back into the same pan, without the water.
Add the cheese sauce to the pan and stir gently until the macaroni is well coated with the cheese. Serve immediately while hot. Makes about 3 servings.

KFC Potato Salad



POTATO SALAD
KFC Restaurant Copycat Recipe

2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper
dash salt

Lightly peel the potatoes then chop them into bite-size pieces and boil in 6 cups of boiling, salted water for 7 to 10 minutes. The potato chunks should be tender, yet slightly tough in the middle when done.  Drain and rinse potatoes with cold water.

In a medium bowl, combine remaining ingredients and whisk until smooth. Poured the drained potatoes into a large bowl. Pour the dressing over the potatoes and mix until well combined. Cover and chill for at least 4 hours. Overnight is best. Makes about 8 servings.

Pecan Pie



PECAN PIE
KFC Restaurant Copycat Recipe

4 eggs, slightly beaten
1 cup dark corn syrup
pinch of salt 1/3 cup sugar
1 tablespoon lemon juice or vinegar
4 tablespoons melted butter
2 teaspoons vanilla
2/3 cup pecan halves
1 (9 inch) unbaked pie shell

Preheat oven to 350 degrees.  Mix together the first seven ingredients listed above.
Stir in 2/3 cup pecan halves. Pour the mixture into an unbaked pie shell. Bake 35 to 40 minutes.

KFC Puffy Meat Patties


PUFFY MEAT PATTIES
KFC Restaurant Copycat Recipe

3 egg yolks
8 ounces ground beef
1 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon black pepper
1 tablespoon (more or less) minced parsley
1 small onion grated or finely chopped
3 egg whites, beaten until soft peaks form
vegetable shortening or oil

Beat yolks until they are lemon colored.  Add the ground beef, salt, baking powder, pepper, parsley and onion.  Mix thoroughly. Last, fold in the stiffly beaten egg whites and blend gently.

In a 10 inch skillet heat about 1/8 inch of shortening until hot. Spoon heaping teaspoons of the meat mixture into medium heat skillet.  Let cook about 2 minutes on each side-- do not turn meat until browned on first side (cook to 165ºF internal temperature).  Serve as soon as done with potatoes, vegetables, or as desired.  Serves 4 to 6.