Nashville Hot Chicken
1 whole chicken, cut into 8 pieces (or two chicken breasts, cut into 6 pieces)
1 tbsp kosher salt
1 c buttermilk
1/4 c pickle brine
2 tbsp Louisiana style hot sauce
1 large egg
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for the breading:
2 1/2 c all purpose flour
3 tbsp cornstarch
3 1/2 tbsp seasoned salt
1 tbsp paprika
1 tbsp onion powder
1 tbsp tbsp cayenne pepper
2 tsp black pepper
1 tsp garlic powder
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vegetable oil for frying
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sauce:
2 tbsp butter, melted
2 tbsp Louisiana style hot sauce
1/4 C. cayenne pepper
1 1/2 tbsp dark brown sugar
1 tsp chili powder
1 tsp garlic powder
1 tsp smoked paprika
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white bread & pickles for serving
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Instructions:
Whisk buttermilk, pickle brine, hot sauce and egg together in a bowl. Pour marinade over chicken and make sure each piece is thoroughly coated. Cover and let chicken marinate in the refrigerator for 2-4 hours.
Remove chicken from marinade and pat dry with paper towels. Reserve marinade. In a shallow bowl, combine flour, corn starch, seasoned salt, paprika, onion powder, cayenne, black pepper and garlic powder. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides. Remove from marinade and toss once again in flour mixture. Place on a rack. Repeat with remaining chicken pieces. Allow chicken to sit our for about 15 minutes to allow the coating to dry out a bit.
In a large pot or pan, heat oil to medium high. Fry pieces of chicken 4 at a time as to not overcrowd the pan. After each side has turned golden brown, about 8 minutes, flip and allow the other side to cook until golden brown.
Remove chicken from oil and place on paper towel or rack to remove excess grease. Finish frying remaining chicken pieces.
While resting, whisk together 1/2 c. of the frying oil, melted butter, hot sauce, cayenne pepper, brown sugar, chili powder, garlic powder and smoked paprika.
Brush mixture to coat all sides of chicken.
To serve, place hot chicken over white bread and serve with sweet pickles. These can also be used to make sliders.
1 tbsp kosher salt
1 c buttermilk
1/4 c pickle brine
2 tbsp Louisiana style hot sauce
1 large egg
----
for the breading:
2 1/2 c all purpose flour
3 tbsp cornstarch
3 1/2 tbsp seasoned salt
1 tbsp paprika
1 tbsp onion powder
1 tbsp tbsp cayenne pepper
2 tsp black pepper
1 tsp garlic powder
----
vegetable oil for frying
---
sauce:
2 tbsp butter, melted
2 tbsp Louisiana style hot sauce
1/4 C. cayenne pepper
1 1/2 tbsp dark brown sugar
1 tsp chili powder
1 tsp garlic powder
1 tsp smoked paprika
----
white bread & pickles for serving
----
Instructions:
Whisk buttermilk, pickle brine, hot sauce and egg together in a bowl. Pour marinade over chicken and make sure each piece is thoroughly coated. Cover and let chicken marinate in the refrigerator for 2-4 hours.
Remove chicken from marinade and pat dry with paper towels. Reserve marinade. In a shallow bowl, combine flour, corn starch, seasoned salt, paprika, onion powder, cayenne, black pepper and garlic powder. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides. Remove from marinade and toss once again in flour mixture. Place on a rack. Repeat with remaining chicken pieces. Allow chicken to sit our for about 15 minutes to allow the coating to dry out a bit.
In a large pot or pan, heat oil to medium high. Fry pieces of chicken 4 at a time as to not overcrowd the pan. After each side has turned golden brown, about 8 minutes, flip and allow the other side to cook until golden brown.
Remove chicken from oil and place on paper towel or rack to remove excess grease. Finish frying remaining chicken pieces.
While resting, whisk together 1/2 c. of the frying oil, melted butter, hot sauce, cayenne pepper, brown sugar, chili powder, garlic powder and smoked paprika.
Brush mixture to coat all sides of chicken.
To serve, place hot chicken over white bread and serve with sweet pickles. These can also be used to make sliders.
Pair with a Moscato or off-dry Riesling
