Nashville Hot Chicken
Intro
The last time I posted a hot chicken recipe, I had not yet gotten the real thing. I have finally officially had actual Nashville Hot Chicken now! And can safely say it IS HOT. But also it is very delicious and really not too much more effort than regular fried chicken. The only difference is that you have an oil-based glaze. Super spicy but so great if you like that sort of thing :)
What You Need:
For the Chicken:
2 lb. boneless, skinless chicken breasts (cut into strips, if desired)
2 cups buttermilk, divided
1/2 cup dill pickle juice
4 Tbsp. hot sauce, divided
2 cups all purpose flour
1/2 cup cornstarch
2 tsp. salt
2 tsp. paprika
2 tsp. cayenne pepper
1 tsp. garlic powder
2 large eggs
6 cups vegetable oil for frying (reserve 1/3 cup for chili oil)
For the Chili Oil:
1/3 cup vegetable oil from fryer
1/4 cup salted butter, melted
2 Tbsp. cayenne pepper
2 Tbsp. brown sugar
2 tsp. smoked paprika
1 tsp. salt
1 tsp. chili powder
Directions:
For the Chicken: Add 1 cup buttermilk, pickle juice, and 3 Tbsp. hot sauce into a large zipper bag. Add chicken, mix, and chill for at least 4 hours or overnight.
After chilling, remove from marinade and allow excess to drip off.
In a shallow bowl, whisk together flour, cornstarch, salt, paprika, cayenne, and garlic powder.
In another shallow bowl, whisk together 1 cup buttermilk, eggs, and 1 Tbsp. hot sauce.
Dredge chicken in flour, then into buttermilk mixture, then back into flour. Place on a wire rack and rest for 20 minutes.
In a deep pot or Dutch oven, heat oil to about 325 degrees.
Fry chicken in batches for 2 to 3 minutes per side, or more depending on size of pieces.
Place on a paper towel lined pan to drain.
For the Chili Oil: In a small saucepan, whisk 1/3 cup oil from frying with melted butter, cayenne, brown sugar, paprika, salt, and chili powder over low heat.
Brush each piece of chicken with hot chili oil.
Recipe from Melissa’s Southern Style Kitchen
