Fireworks Fried Chicken Two Ways

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Recipe By Brian Carson
Final Recipe Edits, Food Styling and Photography by Matthew Wong

Prep Time: 4 hours
Cook Time: 50 Minutes
Serving Size: 3-4 people


Springer Mountain Farms © 10 Cut

  • 1 each whole Springer Mountain Farms © chicken, cut 10 ways

Aromatic Brine

  • 2 ¼ quarts water

  • 10 each cloves of garlic

  • ¼ cup black peppercorns

  • 4 each bay leaves

  • 2 cups kosher salt

  • 3 each lemons, halved

  • 2 quarts ice

Spicy Buttermilk Marinade

  • 1 quart buttermilk

  • ½ cup (your favorite) hot sauce

Chicken Fry


  • 4 cups all purpose flour

  • 4 cups corn starch

  • 3 Tablespoons cayenne

  • 3 Tablespoons black pepper

  • 3 Tablespoons garlic powder

  • 2 Tablespoons curry powder

  • 3 Tablespoons onion powder

  • ½ cup salt


  • ½ quart canola oil 

Nashville (inspired) Hot Sauce 

  • 4 cups lard, melted

  • 2 Tablespoons brown sugar

  • 2 Tablespoons smoked paprika

  • 1 teaspoon chili powder

  • 1 teaspoon curry powder

  • 1 Tablespoon cayenne

  • 1 Tablespoon garlic powder

  • 1 Tablespoon onion powder

Plating (optional)

  • 2 cup parsley, picked whole leaves


For the Aromatic Brine:

  1. Locate a pot able to hold 1½ to 2 gallons of liquid; recommend a 7-quart pot

  2. Place 7-quart pot over high heat, combine all of the Aromatic Brine ingredients except for ice and bring to a boil; use large whisk and carefully mix until salt dissolves

  3. Remove pot from heat and place onto a surface that is heat resistant (i.e. trivet, cork board, etc); Please note: pot with contents will be rather heavy, please heed caution when lifting/moving.

  4. Next, slowly add ice to the pot and carefully stir with a wooden spatula to allow ice to help cool the Aromatic Brine to 40 F or less

  5. With the Aromatic Brine outside the danger zone (40 F to 140 F), use tongs to submerge Springer Mountain Farms © 10 Cut

  6. Close the pot with a lid and place in refrigerator for 3 hours 

For the Spicy Buttermilk Marinade:

  1. Prior to removing Springer Mountain Farms © 10 Cut from Aromatic Brine solution, add all ingredients as listed in Spicy Buttermilk Marinade

  2. Using a whisk, mix until buttermilk is fully integrated with hot sauce; temporarily set aside

  3. Remove large pot from refrigerator containing the Aromatic Brine and Springer Mountain Farms © 10 Cut

  4. After removing the lid, use tongs to remove Springer Mountain Farms © 10 Cut from Aromatic Brine and place into Spicy Buttermilk Marinade; brush off any of Aromatic Brine’s ingredients. Ensure all pieces are submerged in the Spicy Buttermilk Marinade. 

  5. Set aside temporarily until ready to fry

For the Chicken Fry:

  1. In a medium to large mixing bowl, add all Dredge components within Chicken Fry 

  2. Using a whisk, mix together ingredients until well integrated

  3. Place pot containing Spicy Buttermilk Marinated chicken next to the mixing bowl with Dredge

  4. Using tongs, place chicken into Dredge and flip around the chicken pieces until surface is fully coated with Dredge

  5. Next, cover baking sheet with aluminum foil and place a cooling rack on top of it

  6. Place high-walled 5-quart dutch oven over medium-high heat, pour canola oil and allow it to get to 370 F in temperature

  7. Using tongs, carefully lower each piece of Dredged chicken into oil

  8. Allow chicken to cook for 6-8 minutes then rotate; allow other side to cook for another 4-6 minutes or until internal temperature reaches 165 F

  9. Using clean tongs, remove chicken from oil onto cooling rack; set aside until Plating


Note: Coating fried chicken in Nashville (inspired) Hot Sauce is optional

  1. In a medium sauce pot, melt lard over medium heat until in liquid form

  2. Next in a large mixing bowl, pour melted lard into bowl and add remaining ingredients as found in Nashville (inspired) Hot Sauce

  3. With a whisk, carefully mix ingredients until well integrated

  4. Using clean tongs, take the desired piece of fried chicken and submerge into Nashville (inspired) Hot Sauce until well-coated; allow some of the excess sauce to run off, then place on large platter

  5. Repeat until desired amount of chicken is coated

  6. Finally, add optional garnish

  7. Now serve and enjoy!

Matt Wong