Nashville Hot Chicken Recipe with Beer from ARCH Brewing CO. - Cook & Review Ep #11

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Nashville Hot Chicken Recipe with Beer from ARCH Brewing CO. Want more? Check out the Cook&Review Playlist: https://goo.gl/RnfcLy If you like these videos subscribe to KBDProductionsTV: https://goo.gl/WahCaK ------------------------------------------------------------------------- Ken's Vlog #680 - YouNow Addiction, Packing up, YouNow Shoutouts, Workout, Bike Repair, Paul's House https://www.youtube.com/watch?v=hnARAXbRcC0 ------------------------------------------------------------------------- Tickled Toad Pub & Grill: http://tickledtoad.com/ ------------------------------------------------------------------------- CraveCon 2016 website and Tickets: https://cravecon.com/ ------------------------------------------------------------------------- Ken Domik KBDProductionsTV ------------------------------------------------------------------------- Vlogging Channel - https://www.youtube.com/c/KenDomiksLife KBD Uncut & Raw: https://www.youtube.com/c/KBDUNCUTRAW KBDPreiscope: https://www.youtube.com/c/KBDPeriscopeTV YouTube - http://www.youtube.com/user/KBDProductionsTV Twitter - http://twitter.com/#!/@kendomik FaceBook - https://goo.gl/nW12nd Google+ - https://plus.google.com/113137194334536004205/posts Instagram - http://instagram.com/kendomik tumblr - http://kendomik.tumblr.com Skype - kendomik Vine - https://vine.co/Ken.Domik T-Shirts: http://kbdproductionstv.spreadshirt.com/ Periscope: kendomik SnapChat: kendomik Pintreast: https://www.pinterest.com/kendomik/ YouNow: https://www.younow.com/KenDomik Music by Kevin MacLeod http://incompetech.com/m/c/royalty-free/ Song: Slow Ska: ISRC: US-UAN-11-00838 Song: Peppy Pepe - ISRC: USUAN1100115 Song: Mining by Moonlight: ISRC: USUAN1200095 I have a Creative Commons License with Kevin MacLeod and have the rights to use the music in this video. Creative Commons License for Kevin MacLeod, Link... http://creativecommons.org/licenses/b... Information from: http://www.foodnetwork.com/recipes/hattie-bs-hot-chicken.html Hattie B's Hot Chicken Ingredients For the dry brine: 1 whole chicken (about 3 pounds), washed, patted dry and cut into quarters Kosher salt and freshly ground black pepper For the dip: 1 cup whole milk 2 large eggs 1 tablespoon Louisiana-style hot sauce For the dredge: 2 cups all-purpose flour Sea salt Vegetable oil, for frying For the spicy coating: 1/2 cup lard, melted and heated (or hot frying oil) 3 tablespoons cayenne pepper 1 tablespoon packed light brown sugar Sea salt and freshly ground black pepper 1/2 teaspoon paprika 1/2 teaspoon garlic powder Pickle slices, for serving Directions Dry-brine the chicken: In a bowl, toss the chicken pieces with 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper; cover and refrigerate overnight or up to 24 hours. Make the dip and dredge: In a bowl, whisk together the milk, eggs and hot sauce. In a separate bowl, whisk together the flour and 2 teaspoons sea salt. Dredge the chicken in the flour mixture, then dip in the milk mixture, then in the flour mixture again, shaking off the excess after each step. Heat the vegetable oil in a deep-fryer to 325 degrees F. Set a wire rack on top of a rimmed baking sheet and set aside. Working in batches, lower the chicken into the fryer and fry until crisp, 15 to 17 minutes for breast quarters and 18 to 20 minutes for leg quarters. Remove the chicken and let it drain on the rack. Make the spicy coating: Carefully ladle the lard or frying oil into a medium heatproof bowl and whisk in the cayenne pepper, brown sugar, 3/4 teaspoon sea salt, 1 teaspoon black pepper, the paprika and garlic powder. Baste the spice mixture over the hot fried chicken and serve immediately; garnish with pickles.