35min 4 ppl
Nashville Hot Chicken
42 minutes
4 people
Medium31–60 min or 7–12 steps
42 min · 8 steps
Medium: 31–60 min or 7–12 steps
560 kcalper person
Protein 34g
Carbs 30g
Fats 34g
About this dish
Buttermilk-fried chicken brushed with a blistering cayenne-and-brown-sugar oil straight from the fryer, served on white bread with pickles - Nashville's fiery contribution to fried chicken.
Allergy Info
Dairy, Gluten
Diet Info
Meat
Ingredients
Meat & Poultry
- Chicken Thighsbone-in, skin-on8
Dairy & Eggs
- buttermilk500 ml
Tins & Jars
- Dill picklessliced8
Dried Goods
- Plain flour250 g
- Light brown sugar1 tbsp
- White breadslices4
Spices & Seasonings
- Garlic powder1 tsp
- Salt1 tsp
- Cayenne pepper2 tbsp
Oils & Condiments
- Hot sauce2 tbsp
- Vegetable Oilfor frying, plus 120 ml for the hot oil1 l
Utensils
- Mixing bowl
- Deep-fat fryer
- Meat thermometer
- Wire rack
- Pastry brush
Method
1
Combine the buttermilk and hot sauce, add the chicken thighs and marinate for at least 1 hour in the refrigerator.
Approx. 5 minutes
2
Whisk the flour with the garlic powder and salt in a wide bowl.
Approx. 3 minutes
3
Heat the frying oil in a deep, heavy pot to 170°C.
Approx. 7 minutes
4
Lift each chicken thigh from the buttermilk and dredge thoroughly in the seasoned flour.
Approx. 5 minutes
5
Fry the chicken in batches for 14 minutes per batch, turning occasionally, until deeply golden and a meat thermometer inserted into the thickest part reads 74°C.
Approx. 14 minutes
6
Whisk the cayenne pepper and brown sugar into the 120 ml reserved hot oil until dissolved.
Approx. 3 minutes
7
Brush the fiery cayenne oil generously over the hot fried chicken.
Approx. 3 minutes
8
Serve the chicken on slices of white bread topped with dill pickle slices.
Approx. 2 minutes
