Recipe: Tennessee Fire Fried Chicken

TENNESSEE FIRE FRIED CHICKEN

3 small chickens (3 to 3 1/2 lbs. each)
1/2 gallon milk
1/2 cup Texas Pete hot sauce
3/4 cup Kosher salt, divided use
1/4 cup paprika
2 tbsp. cayenne pepper
1/2 cup freshly ground black pepper
4 cups all-purpose flour
Vegetable oil or peanut oil (for frying)

Cut the chicken into eight pieces each. Remove wing tips and middle section of the wings. Leave the last section of the wing attached to the breast. Remove the leg and thigh, separate. Cut backbone off and reserve for soup. Halve breast down the center of the breast plate, with wing sections attached.

Mix the milk in a bowl with the hot sauce and 1/4 cup Kosher salt. Soak the chicken pieces in the seasoned milk marinade for at least an hour.

In another bowl, combine the remaining salt, paprika, cayenne and black peppers with the flour.

WHEN READY TO COOK:
Pour at least 3 inches of oil into a deep and heavy pot. Heat the oil to 320 degrees F.

Remove chicken from the milk and dredge in the seasoned flour. Toss the chicken until well-coated. Shake off excess flour from the chicken and deep fry a few pieces at a time, for 12 minutes or more. Remove breasts from the oil when they reach 160 degrees and the dark meat when it registers 170 degrees F. Drain for 2 minutes before serving.

From: Chef Michael Romano of Union Square Cafe in New York City, inspired by the recipe made famous by Gus's in Memphis and Mason
Source: Fried Chicken: An American Story by John T. Edge