HOT(ISH) NASHVILLE SPATCHCOCK CHICKEN
2 tbsps Tasic spice*
4 large eggs
2 cups buttermilk or whole milk
2 tbsp vinegar-based hot sauce (such as Tabasco or Texas Pete)
4 cups all-purpose flour
Vegetable oil (for frying; about 10 cups)
6 tbsp cayenne pepper
2 tbsp dark brown sugar
2 tbsps chili powder
1 tsp garlic powder
1 tsp paprika
1 cup soften butter
White bread and sliced pickles (for serving)
Mix all the spices in a bowl until well blended.
Put chicken on a stable cutting board breast side down and cut out backbone. Turn turkey over, and press on it to flatten. Put it, breast side up, in a roasting pan. Wings should partly cover breasts, and legs should protrude a bit.
In a small bowl, mix soften butter and 2 tbsps of spice mixture.
Loose skin under chicken breast and put some butter under it. Be sure to tuck it in well. Sather remaining butter over entire bird, Sprinkle chicken evenly with remaining spice mixture. Let stand in refrigerator for 2 hours.
- Preheat oven to 425.
- Roast for 20 minutes, undisturbed. Chicken should be browning. Remove from oven, baste with pan juices, and return to oven. Reduce heat to 400 degrees (if chicken browns too quickly, reduce temperature to 350 degrees).
It is done when thigh meat registers 165 degrees on an instant-read meat thermometer. Check it in a couple of places.
* Tastic Spice is available HERE
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