“We all kind of came together over our mutual admiration for this type of food that just wasn’t available in Connecticut,” said Tekin. They have decades of restaurant and hospitality experience between them: Rob LaTronica, formerly of Wheeler’s and The Beer Collective Craig Sklar, owner of The Beer Collective Jason Sobocinski, of Caseus, Ordinary, The Stack and Black Hog Brewing and Etkin Tekin, a founder of The Little Salad Shop. 17, bonded over a shared love of the Nashville specialty. The four partners behind Haven Hot Chicken, which opened its Whitney Avenue takeout and delivery spot on Oct. Haven Hot Chicken, a takeout and delivery restaurant dedicated to Nashville-style fried chicken, opened in New Haven in October. You can choose your own adventure at these new spots, with spice levels progressing from tolerable mild and medium versions straight through to blazing, intense, proceed-with-caution heat often spiked with some of the world’s hottest peppers. The Music City’s signature dish has captivated chefs all over the country, and now Connecticut is getting a taste of the real deal. One morning, his “jilted lover,” annoyed by his dalliances, served him fried chicken with a “devilish amount of peppers and spices.” Instead of weeping in pain, he asked for seconds, and eventually perfected the recipe, opening Prince’s Hot Chicken in Nashville. Three new restaurants dedicated to hot chicken, a fiery, peppery specialty that originated in Nashville, have popped up in Greater Hartford and New Haven in the past few months.Īccording to legend, the chicken was born of infidelity in the 1940s, as Thorton Prince, said to be the father of the spice-laden dish, had a reputation as a ladies’ man. Make sure it’s at 350☏ or let it come back to that temperature before frying the next batch.As the weather grows colder, Connecticut’s fried chicken options are heating up. Once a batch of chicken is done, check the temperature of the oil again.If you try to cook too many pieces of chicken at once, you’ll end up dropping the temperature of the oil too fast and the chicken will come out greasy and heavy. Fry the chicken in batches, making sure there is room for the chicken to float around. If it browns in about 45 seconds, it’s at the right temperature. If you don’t have a thermometer, drop a 1-inch cube of bread in the oil. Any lower and the chicken will absorb oil and taste greasy and heavy. Any hotter and the chicken will burn on the outside before it cooks all the way to the inside. You want your oil to be at a steady 350☏. Use an instant read thermometer or deep frying/candy thermometer.If you drop the chicken from a distance, the oil will splatter up and potentially hit and burn you! This way the chicken will slide into the oil effortlessly. Use tongs and hold onto the chicken until half of it is immersed in the hot oil, then let go. Never drop the chicken into the hot oil from a distance. When deep frying, slide the chicken into the hot oil.The rest time for the coating also helps the crust adhere to the chicken. Let the chicken sit for a little bit after you coat it.Just make sure to use a pan that is at least 3 inches tall because hot oil might slosh or bubble over lower sided pans. You can use any large heavy skillet or Dutch oven you have on hand. The cast iron will retain heat as you fry multiple batches of chicken. I prefer to use a heavy cast iron skillet.
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