Nashville Hot Chicken
Ingredients
The chicken
-
1
whole
chicken, cut into 10 pieces
-
1½
teaspoon
salt
-
3-4
cloves
garlic, crushed
-
1
tablespoon
hot sauce
-
2-3
teaspoons
Creole seasoning
The coating
-
4
cups
buttermilk
-
1
cup
all-purpose flour
-
1
cup
cornstarch
-
2
cups
Panko bread crumbs
-
2
teaspoons
baking powder
-
1
teaspoon
salt
-
1
tablespoon
paprika
-
2
tablespoons
garlic powder
-
2
tablespoons
onion powder
-
1
teaspoon
cayenne pepper
-
1-1½
tablespoons
dried herbs (thyme, oregano, parsley)
-
1
teaspoon
white pepper
-
Oil
for frying
The hot sauce
-
1
tablespoon
cayenne pepper
-
2
tablespoons
brown sugar
-
1
tablespoon
paprika
-
1
tablespoon
chili powder
-
1
teaspoon
salt
-
1½
teaspoons
garlic powder
-
2
tablespoons
hot sauce
-
¼
cup
unsalted butter
-
¼
cup
vegetable oil
Instructions
- Season the chicken with salt, crushed garlic, hot sauce, and Creole seasoning in a large bowl or ziplock bag.
- Pour buttermilk over the chicken, cover, and marinate in the refrigerator for at least 4 hours or overnight.
- In a large bowl, whisk together flour, cornstarch, bread crumbs, baking powder, salt, paprika, garlic powder, onion powder, cayenne pepper, herbs, and white pepper.
- Remove chicken from buttermilk and dredge in the flour mixture, shaking off excess.
- Let the chicken rest for 10-15 minutes while heating oil to 375℉ (190℃).
- Carefully place the chicken in the hot oil in batches, frying until golden brown and cooked through.
- Drain the fried chicken on paper towels and transfer to a wire rack.
- For the hot sauce, whisk together cayenne pepper, brown sugar, paprika, chili powder, salt, garlic powder, and hot sauce.
- Add melted butter and oil to the sauce and mix until combined.
- Brush the fried chicken with the hot sauce and serve with pickles on white bread.
Nutrition Facts (estimated)
Servings
10
Calories
467
Total fat
23g
Total carbohydrates
42g
Total protein
21g
Sodium
1296mg
Cholesterol
73mg
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