Duration
2 to 3 hours
Serves
4 to 6
The concept of “Nashville Hot” is about 100 years old and originates from Prince’s Hot Chicken. Legend has it, Thorton Prince was a womanizer. One day a scorned lover surprised him with fried chicken seasoned with a “devilish amount” of pepper. It was intended to be a punishment for his poor behavior, but he ended up liking it so much that he asked for a second helping. And so, Nashville hot chicken was born.
Aside from substituting clusters of oyster mushrooms for chicken breast, this recipe uses conventional methods of brining, frying, and coating with a heavily spiced oil. It’s not common practice by any means to dip hot chicken into ranch, but homemade buttermilk ranch comes together in a snap, and the cool, creaminess complements the spicy, umami punch of the mushrooms outrageously well.
You can forage oysters mushrooms, pick some up at your local farmer’s market, or learn how to grow your own here.
Ingredients
- 1 lb. oyster mushrooms
- Frying oil, as needed
Brine
- 2 cups buttermilk
- 1½ cups dill pickle juice
- ½ cup Frank’s hot sauce
Breading
- 1 ½ cup flour
- ½ cup cornstarch
Spicy Oil
- ¼ cup cayenne
- 1 tbsp. smoked paprika
- 1 tbsp. brown sugar
- 1 tsp. kosher salt
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. fresh cracked black pepper
Ranch Dip
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup buttermilk
- 2 tbsp. ranch seasoning mix
Also works with
Preparation
- Combine all ingredients for the brine. Keep mushrooms in clusters and submerge in brine for 2 to 3 hours. They tend to rise to the surface, so either stir periodically until they gain more weight from absorption or weigh down with a plate.
- Prepare ranch dip by combining ingredients then set aside.
- Heat frying oil to 375°F in a large cast iron pot. After mushrooms have marinated long enough that they are soft and spongy, remove them from the brine and set on a wire rack.
- Mix together the flour and cornstarch in a bowl. One cluster at a time, coat mushrooms in the flour mixture, dunk back into the brine, and once more coat in breading before carefully placing into the hot oil.
- Work in batches and be sure not to overcrowd the pot and risk dropping the temperature of the oil. Adjust the heat as needed so the temperature stays between 350°F and 375°F. Fry mushrooms for about 3 minutes or until golden brown. Remove from oil and place on a wire rack to cool.
- Mix together ingredients for hot oil in a medium bowl. Ladle about a cup of hot frying oil into the spice mix (it will froth up a bit) and stir until combined.
- Coat the fried mushrooms with hot oil by using a brush or tossing them in a bowl. Serve up with a side of dipping ranch.
The concept of “Nashville Hot” is about 100 years old and originates from Prince’s Hot Chicken. Legend has it, Thorton Prince was a womanizer. One day a scorned lover surprised him with fried chicken seasoned with a “devilish amount” of pepper. It was intended to be a punishment for his poor behavior, but he ended up liking it so much that he asked for a second helping. And so, Nashville hot chicken was born.
Aside from substituting clusters of oyster mushrooms for chicken breast, this recipe uses conventional methods of brining, frying, and coating with a heavily spiced oil. It’s not common practice by any means to dip hot chicken into ranch, but homemade buttermilk ranch comes together in a snap, and the cool, creaminess complements the spicy, umami punch of the mushrooms outrageously well.
You can forage oysters mushrooms, pick some up at your local farmer’s market, or learn how to grow your own here.
Ingredients
- 1 lb. oyster mushrooms
- Frying oil, as needed
Brine
- 2 cups buttermilk
- 1½ cups dill pickle juice
- ½ cup Frank’s hot sauce
Breading
- 1 ½ cup flour
- ½ cup cornstarch
Spicy Oil
- ¼ cup cayenne
- 1 tbsp. smoked paprika
- 1 tbsp. brown sugar
- 1 tsp. kosher salt
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. fresh cracked black pepper
Ranch Dip
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup buttermilk
- 2 tbsp. ranch seasoning mix
Also works with
Preparation
- Combine all ingredients for the brine. Keep mushrooms in clusters and submerge in brine for 2 to 3 hours. They tend to rise to the surface, so either stir periodically until they gain more weight from absorption or weigh down with a plate.
- Prepare ranch dip by combining ingredients then set aside.
- Heat frying oil to 375°F in a large cast iron pot. After mushrooms have marinated long enough that they are soft and spongy, remove them from the brine and set on a wire rack.
- Mix together the flour and cornstarch in a bowl. One cluster at a time, coat mushrooms in the flour mixture, dunk back into the brine, and once more coat in breading before carefully placing into the hot oil.
- Work in batches and be sure not to overcrowd the pot and risk dropping the temperature of the oil. Adjust the heat as needed so the temperature stays between 350°F and 375°F. Fry mushrooms for about 3 minutes or until golden brown. Remove from oil and place on a wire rack to cool.
- Mix together ingredients for hot oil in a medium bowl. Ladle about a cup of hot frying oil into the spice mix (it will froth up a bit) and stir until combined.
- Coat the fried mushrooms with hot oil by using a brush or tossing them in a bowl. Serve up with a side of dipping ranch.