Cooking Lesson #287: Brined Cracker Fried Chicken

The Nashville Collection

ow y’all doin’? This week we’re going South for some of the iconic foods from Nashville and broader region. There are several things that make Nashville so desirable—1) the great music, 2) the wonderful people 3) the fantastic food.
 
Nashville is the capital of the state of Tennessee and home to Vanderbilt University. Legendary country music venues include the Grand Ole Opry House, home of the famous “Grand Ole Opry” stage and radio show. The Country Music Hall of Fame and Museum and historic Ryman Auditorium are Downtown, as is the District, featuring honky-tonks with live music and the Johnny Cash Museum, celebrating the singer's life.
 
You haven’t lived in Nashville unless you’ve tried the city’s craveable staples. Freshly baked biscuits, mac and cheese, baked beans, collard greens, baked potato salad, fried green tomatoes are all among the frequently-found side dishes to accompany some of Nashville's most beloved mains… barbecued ribs, Brunswick stew and hot and spicy fried chicken aka Nashville Hot.
 
This week we will introduce you to the city’s best offerings that have attracted the wide array of different people who have populated this city since the dawn of the country. I thought it best to start with fried chicken. Best served with mashed potatoes and gravy.
 
Prep time: 20 minutes
Brine time:  1 to 6 hours
Rest time: 20 minutes
Fry time:  10 to 12 minutes
Yield: 4 servings
 
Ingredients
 
For the brine
48 ounces cold water
1 cup white vinegar
1 tablespoon kosher salt
1 teaspoon finely ground black pepper
1 tablespoon hot sauce
1 cup granulated sugar
1 teaspoon turmeric
 
1-4-pound chicken, cut into 10 pieces (split the breasts)
 
For the chicken
Vegetable or canola oil, for frying
1-1/2 cups all-purpose flour
2 teaspoons kosher salt
1 teaspoon hot paprika
1 teaspoon freshly ground black pepper
1 tablespoon hot sauce
2 teaspoons yellow mustard
4 large eggs, lightly beaten
3 cups (10 ounces) crushed butter crackers (I prefer Ritz Crackers)
 
Directions
To prepare the brine

1. Combine the brine ingredients in a microwavable bowl and heat until the sugar dissolves. Set aside to cool before adding the chicken.
2. When the brine is cold add the chicken pieces and flip to coat. Refrigerate and let the chicken brine for at least 1 hour and up to 6 hours.

To prepare the chicken for frying

1. Preheat an oven to 250⁰ F. Line a sheet pan with parchment paper and fit it with a cooling rack; this is to be used for letting the fried chicken rest before serving.
2. Fill a Dutch oven halfway with oil. Heat the oil over medium-high heat to 320⁰ F.
3. To set up your breading station—use 3 bowls or dishes. In the first dish, mix the flour with the salt, paprika and pepper. In the second dish, mix the hot sauce, mustard and eggs. In the third dish put the crushed cracker crumbs.
4. Dredge each chicken piece first in the flour mixture, then in the egg mixture, then in the crackers.
5. Place the chicken pieces on a second sheet pan for 20 minutes before frying to set up. Do not use this same sheet pan for the cooked chicken; you never want to cross-contaminate cooked chicken by using utensils and tools that you used for raw chicken.
6. Place the breaded chicken pieces in the oil a few at a time. Don't overcrowd the pan; the pieces should not be touching each other in the oil. Fry, turning occasionally, until the chicken is a deep golden brown and fully cooked to an internal temperature of 165⁰ F when checked with an instant read thermometer—5 to 6 minutes per side. Transfer the pieces to the racked sheet pan and place in the oven until ready to serve.

ChefSecret: 

• After getting the chicken battered and dipped in cracker crumbs let it sit for about 20 minutes.  This allows the crust to stick and will give you a crunchier chicken. Want it Nashville Hot? Add more hot sauce to the brine and to the egg wash.
• What’s the difference between brining and marinating? Generally, brining is used to provide moisture and marinating is used to provide flavor.

Covid-19 Quip of the Day: “During high stress times it’s best to remember that anger can be an expensive luxury.”
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