Nashville Hot Chicken
Fried poultry coated in a spiced flour dredge and finished with a fiery hot oil. Crispy exterior with tender meat, served on bread with cooling pickled vegetables.
Ingredients
Method
Place poultry pieces in a shallow bowl or container and pour buttermilk over them, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight.
In a shallow bowl, whisk together all-purpose flour, cayenne pepper, paprika, garlic powder, salt, and black pepper.
Heat vegetable oil in a large skillet or dutch oven to 350°F over medium-high heat.
Remove poultry from buttermilk, allowing excess to drip off, then coat thoroughly in the seasoned flour mixture, pressing gently so it adheres.
Carefully place floured poultry into the hot oil and fry for 12–15 minutes, turning once halfway through, until golden brown and the internal temperature reaches 165°F.
Transfer fried poultry to paper towels to drain briefly, then immediately brush or drizzle generously with the nashville hot oil while still warm.
Place each piece of hot poultry on a slice of bread. Top with dill pickle slices and red onion, then close with another bread slice if desired.
Serve immediately, while the poultry is hot and crispy, with extra pickles on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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