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| lush702 |
 Posted: Wed Dec 06, 2006 2:34 pm |
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Joined: 20 May 2002
Posts: 2206
Location: Gnashville TN
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Recent scarfing posts re: regional/local cusine (i.e. : tamales, fish tacos, bbq, ...) got me thinking of food here that I've not seen in my travels...
Here in the south we've got hot chicken - chicken quarters (on the bone - leg/thigh or wing/breast) that are typically marinated in buttermilk, then breaded w/ a pepper (black/cayenne/& secret kind...) infused flour mixture (each place has it's own mix), then skillet fried in cast iron (*not DEEP fried) -- you can order it mild - medium - or hot --- sometimes it's doused w/ a hot pepper sauce, depending on heat level desired. Served w/ a couple cheap/flimsy pickle slices and two slices of white bread, on a paper plate...
OMG.
I'd worked my way up to HOT a couple years back. Had it for lunch - that afternoon I thought I was gonna die...things "cooled off" a couple hours later - but, lemmie tell ya', upon exit the following AM, things got heated up again...since then, I've stuck to MED ---
Please note, this is NOT like Buffalo wings/sauce. Also, under no circumstances should you drink a carbonated beverage w/ this meal...*bring milk*
Anyone else have this kinda thing around? |
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| DUBS |
| Posted: Wed Dec 06, 2006 10:41 pm |
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ORDER OF THE SKULL
Joined: 08 Jul 2006
Posts: 5715
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I ate some crazy hot chicken in Souel, Korea.
It was from a KFC.
I thought "OK, spicy chicken, just like Popeyes"
Hell no, I peeled the skin off since it looked like it was glowing, and the ENTIRE chicken breast was red. All the way through. That was the hottest shit I had ever eaten.
It even came with a extra package of hot sauce if it wasn't hot enough.
It reminded me of it's presence the next day as well. |
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| BigPapaSD |
| Posted: Thu Dec 07, 2006 9:41 am |
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Joined: 17 Aug 2004
Posts: 179
Location: San Diego, CA
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| This sounds good, I'll have to try it out. |
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| zodiac13 |
| Posted: Thu Dec 07, 2006 6:09 pm |
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Joined: 09 Aug 2002
Posts: 4822
Location: Birmingham, Alabama
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@Lush,
That's a Nashville thing, primarily, but I've seen it in North Carolina as well. My brother lives in Nashville and tears up the HOT style on a regular basis, but, he's always been a freak of nature when it comes to spicy food. I can hold my own with hot stuff, but like you, I went to the HOT once, and that was enough. I can't imagine what the EXTRA HOT would be like.
Although, I've done dumber things for stupider reasons... |
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| lush702 |
| Posted: Fri Dec 08, 2006 10:14 am |
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Joined: 20 May 2002
Posts: 2206
Location: Gnashville TN
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gotcha Zodes ---
forgot to mention that a few shacks do hot fish too (but it's mainly carp - no thank you...) - not near as hot as the chix. |
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Aunt Bea swallowed. |
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| gamby |
| Posted: Sat Dec 09, 2006 2:14 pm |
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Joined: 05 May 2003
Posts: 4925
Location: No Prov RI
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| I gotta say, it sounds awesome... |
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| DUBS |
| Posted: Sat Dec 09, 2006 8:51 pm |
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ORDER OF THE SKULL
Joined: 08 Jul 2006
Posts: 5715
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lush702 wrote: gotcha Zodes ---
forgot to mention that a few shacks do hot fish too (but it's mainly carp - no thank you...) - not near as hot as the chix.
I could go for some hot & spicy Catfish.
In the middle of Afghanistan, we get some awesome catfish. What kind of sense does that make?? |
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| lilsheeda |
| Posted: Sun Dec 10, 2006 5:14 am |
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ORDER OF THE SKULL
Joined: 25 Mar 2003
Posts: 3077
Location: Pac. NW- now LBC
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| Here in Seattle we've got Ezells...pretty damn good roided out Spicy chicken - apparently they still fly the shit out to Oprah and each shop has pics. of the biatch. |
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| KidsonWheels |
| Posted: Tue Dec 12, 2006 6:52 pm |
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Joined: 14 May 2006
Posts: 2825
Location: DullYouth
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Up Nort we have Beer butt chicken
open a bottle of your favorite beer a can works too and stand your whole bird up on the grill with the bottle or can inside the bird.
the moisture and flavor of the beer cooks the bird inside out like and you will have the juiciest bird ever in just over an hour. Suace it with your favorite spicy BBQ or do a dry rub either way its the best way to cook the bird
I like to put peppers and salt under the skin for that extra boost of flavor and the smoky BBQ goodness goes to the bone |
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| DUBS |
| Posted: Wed Dec 13, 2006 8:36 pm |
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ORDER OF THE SKULL
Joined: 08 Jul 2006
Posts: 5715
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Not ME wrote: Up Nort we have Beer butt chicken
open a bottle of your favorite beer a can works too and stand your whole bird up on the grill with the bottle or can inside the bird.
the moisture and flavor of the beer cooks the bird inside out like and you will have the juiciest bird ever in just over an hour. Suace it with your favorite spicy BBQ or do a dry rub either way its the best way to cook the bird
I like to put peppers and salt under the skin for that extra boost of flavor and the smoky BBQ goodness goes to the bone
Yeah dude, we do that shit down south, too. It ain't nothin' new. |
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