Nashville Hot Chicken
Tennessee's fiery fried chicken: brined, fried crispy, then dipped in a cayenne-loaded oil paste. Served on white bread with pickles.
Ingredients
- 3 lbs bone-in chicken pieces
- Brine: 2 cups buttermilk, 2 tbsp hot sauce, 2 tsp salt
- Coating: 2 cups flour, 2 tsp salt, 1 tsp pepper, 1 tsp paprika
- Vegetable oil for deep frying
- Hot oil paste: 1/2 cup of the frying oil, 3 tbsp cayenne, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tsp paprika
- White bread and dill pickles
Instructions
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1
Brine chicken in buttermilk, hot sauce, and salt for 2-12 hours.
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2
Drain chicken. Dredge in seasoned flour.
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3
Fry at 325°F for 12-15 minutes until cooked through and golden. Drain.
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4
Whisk hot frying oil with cayenne, brown sugar, garlic powder, and paprika.
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5
Brush or dip the hot fried chicken in the spicy oil paste. Serve immediately on white bread with pickles.
