Ready to paint the town red…white and blue? We believe it’s our duty to celebrate July 4th in style. From a refreshing drink to a fiery dish, check out our tips to really make the sparks fly. And of course, we must salute the best looks worthy of a fashionable Fourth!
Stripes forever! Declare your fashion independence with bold black and white stripes, which lend a polished alternative to red, white, and blue. Add glittering silver accessories and keep cool under the shade of a summery hat. Fireworks not included.
This delicious sangria, starring Ketel One Orange Vodka, makes a beautifully flavorful addition to any summer gathering. Bright with lemon and pomegranate juices, it packs a festive punch and a pretty pop of color.
- 1 bottle Sauvignon Blanc
- 6 ounces Ketel One Oranje Flavored Vodka
- 3 ounces Grand Marnier
- 3 ounces Fresh Lemon Juice
- 3 ounces Pomegranate Juice
- 2 ounces White Grape Juice
- Combine all ingredients into a large pitcher half filled with ice.
- Pour into a wine glass filled with ice.
- Garnish with pomegranate seeds or raspberries.
Nashville is rightfully famous for its hot fried chicken. This spicy version comes from Jennifer Justus’s mouthwatering book, Nashville Eats. The former culture editor of The Tennessean, and an expert on southern food, it’s clear she knows her stuff. This version is inspired by two of Nashville’s most well-known hot chicken purveyors, national treasure André Prince Jeffries of Prince’s Hot Chicken Shack, and Hattie B’s. Be prepared: it is a bit of an undertaking, but the results—all the smiling faces at the table—are well worth it.
Hot Fried Chicken
- For the brine:
- ½ cup (70 g) dark brown sugar
- ½ cup (120 ml) hot cayenne pepper sauce (such as Frank’s RedHot)
- ¼ cup (70 g) fine kosher salt
- 1 chicken (about 3 pounds/1.4 kg), cut into 8 pieces
- For the hot coating:
- 3 to 4 tablespoons (45 to 60 ml) vegetable oil
- 2 tablespoons cayenne pepper
- 1 ½ teaspoons dark brown sugar
- 1 teaspoon crushed red pepper
- ½ teaspoon garlic powder
- ½ teaspoon fine kosher salt
- ¼ teaspoon ground cumin
- For frying:
- 2 cups (250 g) all-purpose flour
- ½ teaspoon fine kosher salt
- 1 teaspoon black pepper vegetable oil for frying
- For serving:
- 8 slices plain white sandwich bread (such as Wonder brand)
- dill pickle rounds
- Make the brine: In a large stockpot, combine 5 cups (1.2 L) water, the brown sugar, hot sauce, and salt and heat the mixture over medium, stirring, just until the solids dissolve.
- Remove the pot from the heat and let the brine cool completely before adding the chicken to the brine. Cover and refrigerate for at least an hour, or overnight if possible.
- Make the hot coating: Heat the oil in a small saucepan, then add the cayenne, brown sugar, crushed red pepper, garlic powder, salt, and cumin, stirring until fragrant, about a minute, to combine the ingredients, flavor the oil, and open up the spices. Set the mixture aside.
- Fry the chicken: Prepare the flour for dredging by combining it with the salt and pepper in a shallow dish such as a pie plate.
- Remove the chicken from the brine and pat it dry. Allow it to come up to room temperature (about 30 minutes, covered).
- Pour a good amount of oil into a cast-iron skillet; it should cover the chicken about halfway once the meat is placed in the pan.
- Attach a thermometer to the side of the skillet and bring the temperature up to 350°.
- Quickly dredge the chicken in the flour mixture. Shake off the excess and lower the chicken, skin side down, into the oil.
- The temperature will drop to about 300° when the chicken goes into skillet. That’s okay. Don’t crank the heat, but continuously adjust it up and down as you fry to keep the temperature hovering around 325°.
- Be careful not to crowd the chicken—(Author's note: I usually fry about three pieces at a time in a 9-inch (23-cm) skillet.)
- Continue frying the chicken for about 10 minutes per side, turning it once using tongs. You can cover the skillet as you fry if you’d like, but leaving the lid off will make for crispier chicken, which I prefer.
- Once the chicken is golden brown, transfer it to a paper-towel-lined plate to cool slightly before coating it in the spiced oil.
- Arrange two pieces of white bread on each plate.
- Using a brush, dab hot coating mixture onto one side of the chicken.
- Place the pieces of chicken spiced side down on the bread slices and continue brushing the top sides with the hot coating mixture.
- Serve with plenty of pickles.