Nashville Hot Chicken
Nashville Hot Chicken has huge crunch and bold spiciness! Delicious in every bite!!
Ingredients
- 4 cups buttermilk
- 1/3 cup hot sauce (I used Tabasco)
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbsp paprika
- 6-8 boneless, chicken thighs (or legs, breasts, whatever you prefer)
- 6 cups flour (for dredging)
- 2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp paprika
- Vegetable oil for frying (enough to cover the chicken about 1/2 way up the chicken)
- 1/4 cup cayenne (for hot oil sauce)
- 2 tbsp brown sugar
- 1 tbsp garlic powder
- 1 tbsp chili powder (chipotle is a good alternative)
- 1 tsp red, pepper, flakes
Instructions
- In a large bowl, pour buttermilk, hot sauce, salt, pepper, paprika in a bowl, mix and then add chicken. Cover and set in fridge for an hour or for up to 8 hours.
- For dredge; combine flour, salt, black pepper, and paprika, mix
- Pull the chicken from the buttermilk marinade and dredge in flour mixture. Shake off excess and then back into the buttermilk and then back into the flour mixture. Place this on a rack while coating other pieces of chicken.
- Fill deep skillet with vegetable oil so that is 1/3 of so up the sides of the pan (remember the level will rise when you put chicken in it). Heat to 325 degrees.
- Place chicken pieces in oil one at a time, don't overcrowd pan, fry only 3 to 4 pieces at a time until chicken reaches 165 degrees. When done, put cooked chicken on a rack covered backing sheet and place in oven to keep warm while you finish frying the rest of the chicken.
- Place the cayenne brown sugar, garlic powder, chili powder and red pepper flakes in a bowl and add approximately 1-1/2 cups of the hot oil from the skillet. , stir well and combine.
- Brush the cooked chicken with the hot oil marinade on all sides and then serve.
Notes
I made a gluten free version for my daughter-in-law by substituting the regular flour with Cassava Flour. It was fantastic!!