Plat
Nashville Hot Chicken
1 hPour 4Nutri-Score D€€
D
1 h
1 hNashville Hot Chicken
recette de
albert_cancook
@albert_cancook
8 recettes
15 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
chicken thighs (boneless, skinless)Viandes800 g
buttermilkProduits laitiers250 ml
all-purpose flourÉpicerie200 g- cornstarchÉpicerie30 g
paprikaÉpices10 g
cayenne pepperÉpices15 g
garlic powderÉpices6 g- onion powderÉpices5 g
- brown sugarÉpicerie20 g
saltÉpices12 g
black pepper (ground)Épices3 g- neutral oil (for frying)Épicerie1 litre
- frying oil (reserved from frying)Épicerie120 ml
- white bread (slices)Boulangerie4 morceaux
pickles (sliced)Fruits et légumes60 g
par portion
Nutrition
828kcal
- Glucides
- 48 g
- Protéines
- 41 g
- Lipides
- 53 g
ce que vous utiliserez
Ustensiles
Friteuse
Saladier ×2
Pince de cuisine- Grille de refroidissement
Thermomètre de cuisine
pas à pas
Préparation
- Étape 1
Marinate the chicken
- Whisk the buttermilk with half of the salt, the paprika, garlic powder and onion powder.
- Add the chicken thighs, coat well and let sit while you prepare the coating.
- Étape 2
Prepare the seasoned flour
- Mix the flour, cornstarch, remaining salt, black pepper and a pinch of cayenne in a bowl.
- Heat the oil in a deep fryer to 175 °C.
- Étape 3
Coat the chicken
- Lift each thigh from the buttermilk, letting the excess drip off.
- Press firmly into the flour mixture and shake off the excess.
- Étape 4
Fry the chicken
- Fry the thighs in batches until deep golden and cooked through.
- Drain on a cooling rack and reserve some of the hot frying oil.
- Étape 5
Make the hot oil
- Whisk the reserved hot frying oil with the cayenne, brown sugar and a little salt and black pepper.
- Whisk until the sugar dissolves into a glossy paste.
- Étape 6
Brush and serve
- Brush the hot oil generously over the fried chicken.
- Serve on white bread slices topped with pickle slices.
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