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Nashville Hot Chicken. Grilled.

BotchBotch Posts: 7,990
edited April 20 in EggHead Forum

Apparently there's a place called "Hattie B's" in Nashville that's well-known; I've never been to Nashville but saw this recipe and wanted to try it, as it uses the "grill-fried" technique I posted about a couple weeks ago. Here's the recipe:

Grilled Nashville Hot Chicken

After a recent trip to Hattie B’s in Nashville, TN, I sought to reproduce their sweet and spicy flavors on the grill. Basically, I used our method of making (non) fried chicken on the grill, and after it was done, I “painted” it with the spicy oil.

The below recipe is adapted from our previous Nashville hot wings and Hattie B’s recipe available online. Be careful, it’s quite spicy. “Paint” with less oil to reduce the spice level.

Ingredients:

  • Kosher salt: 1/2 teaspoon per lb of chicken (for dry brine) + 3/4 teaspoon for hot oil
  • Panko bread crumbs
  • All-purpose flour
  • Whole Chicken – preferably with skin on – cut into 8-10 pieces (wings, legs, thighs, breasts)
  • 2 eggs – whipped for egg wash
  • 1 cup buttermilk
  • Spray oil
  • 1 tablespoon hot sauce
  • 1/2 cup canola oil – warmed
  • 3 tablespoons brown sugar
  • 3 tablespoons cayenne pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon black pepper

Directions:

1.) Dry brine the chicken: sprinkle chicken with salt (1/2 teaspoon per lb of chicken ( and cover in fridge for at least 4 hours, as long as 48 hrs. The dry brine will allow the salt to penetrate deep into the chicken.

2.) After 4-48 hours, remove chicken from the fridge and pat dry

3.) Prepare the dip and dredge. For the dip, whisk together buttermilk, eggs, and hot sauce. For dredge, mix Panko and all-purpose flour in a 2:1 ratio.

4.) Dredge chicken in the Panko/flour mixture, then dip in the milk mixture, then in the flour mixture again.

5.) Grill indirect at 400 degrees (medium-high heat) until internal temperature reaches 165 degrees Fahrenheit. This may take 40-60 minutes. Half-way through, I usually spray with oil which adds a little fat to make sure crunchy external surface develops nicely. Be careful when handling the chicken, the crust has a tendency to fall off easily.

6.) Prepare the Nashville hot oil: into the warmed oil, whisk cayenne pepper, brown sugar, 3/4 teaspoon Kosher salt, black pepper, paprika, and garlic powder.

7.) Baste or “Paint” the mixture over the cooked (non) fried chicken and serve immediately.

Botch here: here's the wangs after dipping/breading/resting (and they weren't that blue):

Ready to come off (sorry, no sauced shots; green beans, tortillas, and a cold Klaussen Garlic pickle completed the meal)

Some notes:

  1. The recipe stated that the coating falls off easily, but didn't include a couple hours in the frig to let it "set up"; I did that and didn't have an issue.
  2. I also didn't go bread/dip/bread, just dip/bread; I don't like really thick coatings on wangs.
  3. I raised my eyebrows at the amount of cayenne, the recipe does warn that its quite hot. I changed it to 2 Tblspns of cayenne and 1 Tblspn of paprika. I wouldn't want it any hotter.
  4. I wasn't impressed with the sauce, anyway. I don't think brown sugar dissolves in oil, and it was gritty, and more heat than flavor.
  5. The above recipe called for 1 hour at 400. I use a Smobot now and set it to 400, after one hour the bottoms of some wings were burned and temped at 190-200 (fortunately, that doesn't bother wangs like it does breasts).
  6. I may try these again, but will do something different with the sauce. The panko/flour crust was great!

Thanks for looking!

EDIT: Reading over my post, I see the recipe calls for 40-60 minutes cooking time, my bad!

_____________________________________________
 
Live fast, die young, and leave a well-marbled corpse.  
 
Ogden, Utard.  

Comments

  • SlippySlippy Posts: 201

    Here is a good sauce explanation: https://youtu.be/5HCJ38aNIf0?t=359

    Rockwall, TX  •  LBGE, Big Hat Ranger offset smoker, Really old 22" Weber Kettle, Pile of Pecan and Post Oak... 
  • BotchBotch Posts: 7,990

    !!!!!

    ...and I was hesitant about 3 tablespoons of cayenne! PLUS "Death Nectar"! 😆

    Thanks for the video. I'm thinking, at this point, that Nashville Hot Chicken just isn't for me... 😉

    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • The_StacheThe_Stache Posts: 1,129

    @Botch


    Great cook!! I'd love to try it out as official Nashville Hot Chicken eater!!

    I still think Haties "Shut the Cluck Up" is just too mild! :)

    Kirkland, TN
    2 LBGE, 1 MM


  • thetrimthetrim Posts: 8,638

    Love it, and i need this in my life!!!!

    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • lentsboy007lentsboy007 Posts: 144

    Hattie’s is excellent . Hope to go back some day

    Southern Indiana 1 Large Egg, Blackstone griddle

  • Mattman3969Mattman3969 Posts: 8,846

    I’ve been planning doing this with bone in/skin on breast and thighs. Yours looks great


    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • bgebrentbgebrent Posts: 19,300

    Hattie B’s is an institution @Botch. You honored it brother.

    Sandy Springs & Dawsonville Ga
  • calikingcaliking Posts: 12,529

    This sounds tasty! Never been to Hattie B's, but maybe I'll get there sometime. Isn't Prince's another Nashville hot chicken institution?

    Some time ago, there was a recipe for "The Chicken" floating around. Is it similar?


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • ColbyLangColbyLang Posts: 151

    My buddy makes a Nashville hot chicken poboy at his shop. It’s called the Hot Hot. Named one of the top 5 chicken sandwiches in the nation. Unreal how hot it is

  • The_StacheThe_Stache Posts: 1,129

    Nashville hot chicken originated at Prince's followed closely by Bolton's Hot Chicken and Fish. Subsequent entries include 400 Degrees, Slow Burn and several other wanna be's.

    Heat levels have been ramping up with the addition of ghost and carolina reaper peppers in several HOT recipes.

    Kirkland, TN
    2 LBGE, 1 MM


  • jccbone62jccbone62 Posts: 226

    Thanks for posting. It looks good and I will have to give it a try some day.

    XL owner in Wichita, KS
  • Carolina QCarolina Q Posts: 13,894

    Never been a big fan of really spicy food and have never tried Randy Price's THE Chicken. But here it is...

    http://www.nakedwhiz.com/thechicken.htm

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • ColtsFanColtsFan Posts: 3,301

    "The Chicken" is an excellent recipe. The sauce isn't real spicy but offers up some excellent flavor

    XL BGE, 2-LG BGE, KJ Jr, 36" Blackstone, Ardore Pizza Oven
    Follow me on Instagram @ hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • BotchBotch Posts: 7,990

    Think I'm going to try that next time, but leave out the "whisked oil" in the sauce. Thanks!

    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • The_StacheThe_Stache Posts: 1,129
    edited April 21

    FYI Nashville Hot chicken uses HOT oil for the baste of spices (aka Slurry)...

    Kirkland, TN
    2 LBGE, 1 MM


  • smbishopsmbishop Posts: 2,347

    Have had this bookmarked for 4 years. Thanks for the reminder!

    Southlake, TX, and Cowhouse Creek, Gatesville, TX.  2 Large, 1 Small and a lot of Eggcessories.
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