Nashville-Style Hot Chicken &

No sugar in the hot chicken. But I also believe part of the fun of cooking your own hot chicken comes from figuring out the spice blend you like best. I do like a touch of brown sugar to balance out the heat. I use red pepper flakes for texture and an added layer of spice, and I like a touch of cumin for woodsy depth. Applying the spicy paste after the chicken has been fried keeps the cayenne from scorching, and it allows the cook to customize the degree of heat per piece of chicken. Go ahead and experiment to make your own blend.

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