Bindi Menon of the Native Nash team shared the recipe that won the 2017 Music City Hot Chicken Festival's amateur cooking contest. (see recipe below) Don't miss the 2018 Music City Hot Chicken Festival, Wednesday, July 4 from 11 a.m. to 3 p.m. at East Park, 700 Woodland Street. The parade begins at 10:30. For all the details, visit www.hot-chicken.com, follow the Hot Chicken Festival on Twitter at www.twitter.com/HotChickenFestand “Like” us on Facebook at http://www.facebook.com/musiccityhotchickenfestival.
Native Nash Hot Chicken Recipe*
*Note: this is a modified version (for home use) of the 2017 Music City Hot Chicken Festival winning recipe. The actual winning recipe is very complicated, with lots of steps - this one has all the flavor, with a little less work!
Ingredients:
8-10 chicken breast strips
1 c full fat buttermilk
1 egg (beaten)
2 t Frank’s Red Hot Sauce
1-2 c all-purpose flour
Dry Seasoning Mix: (mix all ingredients together)
2 T hot chili powder
2 t garlic powder
3 T Garam Masala Powder (Indian spice - found in International Foods section of grocery store)
3 T ghost pepper powder
2 T paprika
2-3 t salt ( or to taste)
Paste:
1 t brown sugar
Pickles
Sliced White bread
Method:
Toss chicken strips in the dry seasoning mix . Reserve 2 tsp of seasoning mix.
Beat the egg and buttermilk together along with Franks red Hot to taste.
Add 2 tsp seasoning mix to the flour, season with salt.
Dip the chicken strips in seasoned flour, dip in buttermilk /egg wash and then flour again, pressing flour to adhere to chicken.
Pre heat fryer to 325 degrees; fry chicken strips until done about 7-10 minutes or until temperature at thickest past is 160 degrees.
Drain chicken on rack..
Make a paste of the remaining seasoning mix, brown sugar and hot oil from the fryer. Brush chicken with mix and serve with bread and pickles.
