This recipe comes from a visit to Revival in South Minneapolis. After my first mouthful of their Tennessee hot chicken I knew I had to try to recreate it at home (the Cheetos style Pork Rinds are next). Good thing they announced recently that they were going to expand, that place always had a line and we had to get in at open to find a spot to sit down. This recipe is damn close to what they have.
The optional spent grain flour ingredient was one I have been meaning to use in a recipe and this was my opportunity. If you are brewers like us, I would recommend trying it out.
6 Chicken breasts, preferably never frozen
1/4 C Beef Ribs Spice Rub
4 C Flour
1/4 C Spent Grain Flour (optional)
1 T Cayenne
1 T Granulated garlic
1/2 T Beef Ribs Spice Rub
3 T Cayenne Pepper
2 T Brown Sugar
1 t Garlic powder
1 t Yellow Curry
1 C Fry oil (careful!)
Start by cutting the breasts into tender-style strips, usually around 3 per breast. Put in large bowl and sprinkle on and mix in dry rub until modestly coated. This will not take the entire 1/4 cup, save some for the coating. Put in fridge and let sit for at least two hours.
Break the eggs and whisk in a large bowl. In a separate bowl thoroughly mix together the dry ingredients. Pull the chicken out of the fridge and dip them in the dry mix and place them on a plate. This step should be done ahead of time to allow the chicken to warm up a bit from the fridge before cooking, 30 minutes or so.
Set your deep fryer to 325 degrees Fahrenheit. Dredge a piece of chicken in the eggs and raise to let the excess drip. Dip once more in the dry mix and tap out any excess. Place in your fryer, , laying it away from yourself, making sure not to overcrowd the space – leaving about an inch between pieces.
Let cook for 15 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Pull out of the fryer and place on a rack to cool and drip.
Mix the dry ingredients from the finishing sauce and with a dry, clean, metal or glass measuring cup pull out some of the fry oil and pour on top of the dry ingredients. Mix well. Either brush on or dredge the mixture onto the finished chicken.