How To Make Nashville-Style Hot Chicken

• 1/2 cup dark brown sugar
• 1/2 cup hot cayenne pepper sauce (such as Frank's RedHot)
• 1/4 cup fine kosher salt
• 1 chicken (about 3 pounds), cut into 8 pieces
• 3 to 4 tablespoons vegetable oil
• 2 tablespoons cayenne pepper
• 1 teaspoon dark brown sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fine kosher salt
• 1/4 teaspoon ground cumin
• 2 cups all-purpose flour
• 1/2 teaspoon fine kosher salt
• 1 teaspoon black pepper
• vegetable oil for frying
• 8 slices plain white sandwich bread (such as Wonder Bread)
• Dill pickle rounds

1. In a large stockpot, combine 5 cups water, the brown sugar, hot sauce, and salt and heat the mixture over medium, stirring, just until the solids dissolve.
2. Remove the pot from the heat and let the brine cool completely before adding the chicken to the brine.
3. Cover and refrigerate for at least an hour, or overnight if possible.

brown sugar, hot cayenne pepper sauce, kosher salt, chicken, vegetable oil, cayenne pepper, brown sugar, garlic, kosher salt, ground cumin, flour, kosher salt, black pepper, vegetable oil, white sandwich bread, pickle rounds

Taken from www.foodrepublic.com/recipes/nashville-necessity-fried-hot-chicken/ (may not work)