Plat
Nashville Hot Chicken
1 hPour 4Nutri-Score D€€
D
1 h
1 hNashville Hot Chicken
ce qu’il vous faut
Ingrédients
chicken thighs (boneless, skinless)Viandes800 g
buttermilkProduits laitiers250 ml
all-purpose flourÉpicerie200 g- cornstarchÉpicerie40 g
paprikaÉpices10 g
cayenne pepperÉpices12 g
garlic powderÉpices6 g- onion powderÉpices6 g
- brown sugarÉpicerie20 g
saltÉpices12 g
black pepper (ground)Épices4 g- frying oil (for deep frying)Épicerie1 litre
pickle slices (for serving)Fruits et légumes60 g- white bread (for serving)Boulangerie4 morceaux
par portion
Nutrition
803kcal
- Glucides
- 53 g
- Protéines
- 41 g
- Lipides
- 48 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Friteuse
Casserole
Pince de cuisine- Grille de refroidissement
pas à pas
Préparation
- Étape 1
Marinate the chicken
- Whisk the buttermilk with half of the salt, half of the paprika and half of the cayenne.
- Add the chicken thighs and coat well, then let them soak.
- Étape 2
Prepare the seasoned flour
- Mix the flour, cornstarch, remaining paprika, garlic powder, onion powder, black pepper and the rest of the salt in a bowl.
- Étape 3
Coat the chicken
- Lift each thigh from the buttermilk, letting the excess drip off.
- Press firmly into the seasoned flour and shake off the excess.
- Étape 4
Fry the chicken
- Heat the frying oil to 170 °C.
- Fry the chicken in batches until deep golden and cooked through.
- Drain on a cooling rack.
- Étape 5
Make the hot oil
- Warm a ladle of the frying oil in a saucepan.
- Stir in the remaining cayenne, brown sugar and a pinch of the spice mix until dissolved.
- Étape 6
Coat and serve
- Brush or spoon the hot oil generously over the fried chicken.
- Serve on white bread with pickle slices.
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