You HAVE TO try this out; everyone loves fried chicken but this is a league of it's own. You may have to survive on wilted salads the next few days, but don't suppress your chicken-binge eating instinct; it would be too unwise. So throw your diet out the window and listen up. Whilst the chicken is still hot, fresh out of the fryer, it's brushed with this really amazing spicy sauce that just redefines the chicken enough to question your soggy fried chicken take outs. Although you can eat this on its own, we wouldn't be doing the dish justice without pairing it with a slice of white bread and a few pickle chips on a toothpick, which not only helps with the heat but also...tastes really good!

Nashville Hot Chicken

Chicken preparation:

• 5-6 medium sized drum sticks
• Salt
• Pepper

Liberally salt and pepper both sides of each drumstick. Cover and chill in the refrigerator for about 2-3 hours.

Dredge and frying:

• 1/2 cup milk
• 2 tbsp. Sriracha sauce
• 1 large egg, beaten
• 3/4 cup all-purpose flour
• Salt
• Vegetable oil

In a shallow bowl, combine the milk, Sriracha sauce and egg until no strands of egg remain. In another shallow bowl, combine the flour and about a tsp. of salt. Add one tbsp. of the milk mixture to the flour and mix. One at a time, roll a drumstick in the flour, then in the milk-egg mixture and back in the flour. Set aside for frying. In a large pan, add some vegetable oil and allow it to heat sufficiently before adding 2 chicken pieces at a time, laying them away from you in the oil. Cook for about 5 minutes on each side until golden brown before allowing the chicken to completely cook in a preheated oven at 180C. Reserve the hot frying oil for the sauce.

Sauce:

• 2 tbsp. cayenne
• 1 tbsp. brown sugar
• 1/2 tsp. garlic powder
• 1 tsp. paprika
• 1/2 tsp. salt
• 1/3 cup reserved frying oil (hot)

Combine together until no lumps remain.

Pickle chips:

• 1/2 cup vinegar
• 1/2 cup water
• 1/2 tsp. salt
• 1 tbsp. sugar
• 2 cucumbers

Combine in a pot and heat gently until the sugar dissolves. Remove from heat and let cool before adding thinly sliced cucumber to the brine. Allow to sit for about an hour.

To finish off:

• White bread

While both the chicken and sauce are hot, brush the chicken with the sauce (this'll prevent the chicken from being soggy later on). Serve with a slice of white bread with the pickles skewered on a toothpick.

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