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
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)
To prepare the brine
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