American 30 min

Nashville Hot Chicken

Name: Nashville Hot Chicken
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 3 lbs bone-in chicken pieces; 2 cups buttermilk; 1 tablespoon hot sauce; 1½ cups all-purpose flour; 2 tablespoons cornstarch; 1 teaspoon salt; 1 teaspoon garlic powder; Vegetable oil for frying; ¼ cup frying oil from the pan; 2 tablespoons cayenne pepper; 1 tablespoon dark brown sugar; 1 teaspoon smoked paprika; 1 teaspoon garlic powder for paste; ½ teaspoon black pepper; White bread slices and dill pickles for serving

spicycomfort-food

Ingredientsfor 2

580

Cal

40g

Protein

36g

Carbs

30g

Fat

13 lbs bone-in chicken pieces
22 cups buttermilk
31 tablespoon hot sauce
41½ cups all-purpose flour
52 tablespoons cornstarch
61 teaspoon salt
71 teaspoon garlic powder
8Vegetable oil for frying
9¼ cup frying oil from the pan
102 tablespoons cayenne pepper
111 tablespoon dark brown sugar
121 teaspoon smoked paprika
131 teaspoon garlic powder for paste
14½ teaspoon black pepper
15White bread slices and dill pickles for serving

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Instructions

1
Marinate chicken in buttermilk and hot sauce at least 1 hour or overnight. Whisk flour, cornstarch, salt, and garlic powder in a shallow dish. Remove chicken from buttermilk, dredge in flour, pressing firmly to build a thick coating. Rest 10 minutes on a wire rack.
2
Heat 2 inches of vegetable oil in a cast-iron skillet to 325°F. Fry chicken in batches 12–15 minutes total, turning every few minutes, until deeply golden and internal temp reads 165°F in thighs and 160°F in breasts. Drain on a rack.
3
Carefully ladle ¼ cup of the hot frying oil into a heatproof bowl. Whisk in cayenne, brown sugar, smoked paprika, garlic powder, and black pepper — the hot oil will sizzle and the paste will smell intensely spicy. Brush the spicy oil generously all over the hot fried chicken using a pastry brush. Serve immediately on white bread with dill pickles.