Your Life A to Z Recipe: Tuesday, January 27th, 2015:Tennessee Hot Chicken by Chef Cullen Campbell

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TENNESSEE Hot Chicken
2lbs chicken drum sticks/wings
4 cups buttermilk
1tbs kosher salt
1 cup hayden mills 00 flour
10oz lard
2tbs cayenne pepper
2tbs your favorite hot sauce
1tsp sugar
1tbs paprika
1/2tsp garlic powder
1/2 cup sliced cotton country farms pickles

Marinate chicken in buttermilk overnight.
Mix salt & flour together.

Next day heat the lard in a heavy duty pot/pan to 375 degrees.
Pull chicken out of buttermilk & dredge in the flour.
Gently lay the floured chicken in the hot lard.
Cook for 10-15 minutes until crispy & the internal temperature is 165 degrees.
Remove chicken from the pan & place on a plate lined with paper towels to drain.

Remove 4tbs of lard  from the pan & put into a small mixing bowl.
Add cayenne, hot sauce, sugar, paprika & garlic powder to the mixing bowl.
After all the ingredients are mixed brush the hot sauce mixture onto the fried chicken.
Top with the pickles & serve.