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Nashville Hot Chicken
1 hServes 4Nutri-Score D€€
D
1 h
1 hNashville Hot Chicken
what you need
Ingredients
chicken thighs (boneless, skinless)Meat800 g
buttermilkDairy250 ml
all-purpose flourPantry200 g- cornstarchPantry30 g
paprikaSpices10 g
cayenne pepperSpices15 g
garlic powderSpices6 g- onion powderSpices5 g
- brown sugarPantry20 g
saltSpices12 g
black pepper (ground)Spices3 g- neutral oil (for frying)Pantry1 litre
- frying oil (reserved from frying)Pantry120 ml
- white bread (slices)Bakery4 pieces
pickles (sliced)Produce60 g
per serving
Nutrition
828kcal
- Carbs
- 48 g
- Proteins
- 41 g
- Fat
- 53 g
what you’ll use
Tools
Deep fryer
Mixing bowl ×2
Tongs- Cooling rack
Kitchen thermometer
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 6
Brush and serve
- Brush the hot oil generously over the fried chicken.
- Serve on white bread slices topped with pickle slices.
most cooked first