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Nashville Hot Chicken

Chicken thighs double-dredged in a spiced flour and buttermilk coating, fried until golden and brushed with a cayenne-and-paprika oil.

From delish.com

chickenfriedsouthernspicy
Illustration of Nashville Hot Chicken
Illustration

Ingredients

  • kosher salt
  • freshly ground black pepper
  • 4 lb boneless skinless chicken thighs, cut at least by half — breading makes each piece at least 50% larger
  • 1 tbsp hot sauce
  • 2 tsp paprika
  • 2 tbsp salt
  • 2 tsp cayenne pepper
  • 1 tbsp white pepper
  • 4 cups peanut oil, for frying
  • 2 cups all-purpose flour
  • 3 large eggs
  • 2 cups buttermilk
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tbsp paprika
  • 1 tbsp kosher salt
  • 1 tbsp cayenne pepper
  • brown sugar

Steps

13 to 24 hours ahead: season the chicken

  1. Cut 4 lb boneless skinless chicken thighs into strips — think chicken tenders, but about 50% larger once breaded.
  2. In a large bowl, season the chicken generously with kosher salt.
  3. Season generously with freshly ground black pepper.
  4. Cover with plastic wrap and let chill in the fridge 3 hours or up to 24 hours.

2Set up the breading

  1. Line a large rimmed baking sheet with a metal rack.
  2. Put 2 cups all-purpose flour in a shallow bowl.
  3. Whisk in 2 tbsp salt.
  4. Whisk in 2 tsp paprika.
  5. Whisk in 1 tbsp white pepper.
  6. Whisk in 2 tsp cayenne pepper.
  7. Pour 2 cups buttermilk into another shallow bowl.
  8. Whisk in 3 large eggs.
  9. Whisk in 1 tbsp hot sauce.

3Bread the chicken

  1. Pat the chicken dry.
  2. Dredge each piece in the flour mixture.
  3. Then dredge in the buttermilk mixture.
  4. Dredge in the flour mixture again and place on the wire rack.
  5. Repeat until all the chicken is breaded.

4Fry the chicken

  1. In a large pot, heat 4 cups peanut oil until an instant-read thermometer inserted into the pot reads 325°F.
  2. Working in batches, fry the chicken until golden, about 6 minutes each side (internal temp to ~160°F).
  3. Scoop out 1/2 cup of the hot oil and reserve.
  4. Let the remaining oil cool in the pot before discarding.

5Make the spicy oil and finish

  1. In a large heatproof bowl, put 1 tbsp cayenne pepper.
  2. Whisk in brown sugar.
  3. Whisk in 1 tbsp paprika.
  4. Whisk in 1 tsp garlic powder.
  5. Whisk in 1 tsp chili powder.
  6. Whisk in 1 tbsp kosher salt.
  7. Pour in the reserved hot frying oil and whisk to combine.
  8. Brush over the chicken before serving.