Nashville-Style Hot Chicken

By Paisan

Ingredients

• Seasoning
• 2 cups celery salt
• 1 cup ground black pepper
• 1/4 cup paprika
• 3/4 cup cayenne
• ⁄2 cup garlic powder
• 1/2 cup onion powder
• Dip
• 1 quart buttermilk
• 4 eggs
• 1 cup vinegar based hot sauce — such as Tabasco
• Dredge
• 12 cups flour
• 1 cup cornstarch
• 1/2 cup kosher salt
• 1 ⁄8 cup freshly ground black pepper
• 1/8 cup cayenne Oil, for frying
• 20 lbs split, seasoned chicken quarters

Preparation

Step 1

Season chicken 24 hours before frying using a 1/4 cup seasoning to 5 pounds of chicken.
Whisk buttermilk, eggs, and vinegar in a hotel pan. Whisk flour, cornstarch, salt, and pepper in a hotel pan. Heat oil to 350 degrees in a 12-inch cast-iron skillet.
Working one piece at a time, dip chicken in buttermilk mixture, allowing excess to drip off. Coat in dredge, pressing to coat and shaking off excess.
Fry in batches, cooking 3–4 minutes per side until deep golden and crispy, but not quite cooked through. Rest in 160-degree convection oven for at least 30 minutes and up to 3 hours before serving.