American · Dinner
Nashville Hot Chicken
Chicken thigh brined in buttermilk, dredged in seasoned flour and deep-fried until crisp. The hot coating is a spicy paste of cayenne, brown sugar and hot frying oil brushed over the finished chicken. Served on white bread with dill pickle slices in the traditional Nashville style.
$4
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
704Calories
42.4gProtein
36.1gFat
57.6gCarbs
15.5gSugar
4.3gFiber
1470mgSodium
189mgChol
5.9gSat Fat
580mgPotassium
140mgCalcium
2.1mgIron
0.9mcgVitamin B12
3.2mgVitamin C
protein-rich
sweet-heat
all-time-classics
Instructions
1
Prep
Whisk buttermilk and hot sauce together in a bowl, then submerge the chicken thigh fully and cover.
2
Marinate
Chill the chicken in the fridge for 4 hours until firm.
3
Dredge
Combine flour, paprika, garlic powder, salt and black pepper on a plate, then press each side of the chicken into the mixture.
4
Fry
Heat vegetable oil to 340°F and fry the chicken 12 to 14 minutes until the crust is deep golden and it reads 175°F inside.
5
Glaze
Stir cayenne and brown sugar into 3 tablespoons of hot frying oil until glossy, then brush over the whole chicken surface.
6
Plate
Lay the chicken on white bread and top with dill pickle slices.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh
- 1 cup240ml buttermilk
- 2 tbsp2 tbsp hot sauce
- 1 1/2 cup190g all-purpose flour
- 2 tsp2 tsp paprika
- 4 tbsp56g cayenne
- 2 tbsp26g brown sugar
- 1 tsp1 tsp garlic powder
- 1 tsp1 tsp salt
- 1 tsp1 tsp black pepper
- 6 tbsp90ml frying oil
- 4 slices112g white bread
- 1212 dill pickle slices (60g)
- 4 cups960ml vegetable oil, for deep-frying
