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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- cornstarchPantry40 g
paprikaSpices10 g
cayenne pepperSpices12 g
garlic powderSpices6 g- onion powderSpices6 g
- brown sugarPantry20 g
saltSpices12 g
black pepper (ground)Spices4 g- frying oil (for deep frying)Pantry1 litre
pickle slices (for serving)Produce60 g- white bread (for serving)Bakery4 pieces
per serving
Nutrition
803kcal
- Carbs
- 53 g
- Proteins
- 41 g
- Fat
- 48 g
what you’ll use
Tools
Mixing bowl ×2
Deep fryer
Saucepan
Tongs- Cooling rack
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 6
Coat and serve
- Brush or spoon the hot oil generously over the fried chicken.
- Serve on white bread with pickle slices.
most cooked first