I have been making Ballistic (smoker fried) Chicken quite a few times over the past year. I decided to make a couple changes and go for a "Nashville Hot" version.
Changes:
1- Brine the Chicken, I did a typical brine, except that I added a cup of Krystal Hot Sauce
2- In addition to BBQ rub in the dredge, I added Black Pepper (2 tsp) and Cayenne Pepper (1 tsp)
In the end, it was crispy with heat but not too hot, super tender and juicy. Not sure why but I had a bit of dry flour on the to of a couple pieces of chicken, it did not change the taste, but the appearance was a bit off.
Creamy cucumbers and orzo salad balanced the heat from the chicken
Smoke ON!
- Jason
Changes:
1- Brine the Chicken, I did a typical brine, except that I added a cup of Krystal Hot Sauce
2- In addition to BBQ rub in the dredge, I added Black Pepper (2 tsp) and Cayenne Pepper (1 tsp)
In the end, it was crispy with heat but not too hot, super tender and juicy. Not sure why but I had a bit of dry flour on the to of a couple pieces of chicken, it did not change the taste, but the appearance was a bit off.
Creamy cucumbers and orzo salad balanced the heat from the chicken
Smoke ON!
- Jason