Nashville Hot Chicken
Ingredients
- Kosher salt and freshly ground black pepper, to taste
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 2 cups buttermilk
- 2 large eggs
- 4 pounds bone-in, skin-on chicken thighs
- 4 cups self-rising flour
- 8 cups canola oil
for the butter mixture
- ½ cup unsalted butter
- ¼ cup hot sauce
- ½ teaspoon cayenne pepper
Instructions
- 1
BUTTERMILK MIXTURE - In a large bowl, whisk together 1/2 cup warm water, 5 teaspoons salt, 2 teaspoons pepper, onion powder and garlic powder. Whisk in buttermilk and eggs.
- 2
In a gallon size Ziploc bag or large bowl, combine chicken and BUTTERMILK MIXTURE; marinate for at least 8 hours to 1 day, turning the bag occasionally. Drain the chicken from the marinade.
- 3
Working one at a time, dredge chicken in flour until evenly coated. Return chicken to the flour, gently tossing; let stand 15 minutes. Gently toss again until evenly coated. Remove and shake to remove excess flour.
- 4
Preheat oven to 325 degrees F.
- 5
Heat canola oil in a large stockpot or Dutch oven over medium high heat until it registers 350 degrees F on a deep-fry thermometer.
- 6
Working in batches, add chicken, skin-side down, and fry until golden brown, flipping once, about 4-5 minutes per side. Transfer to a baking sheet fitted with a wire rack.
- 7
Place into oven and bake until chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 10-15 minutes. Brush with butter mixture.
- 8
Serve immediately with biscuits and dill pickle chips, if desired.
- 9
for the butter mixture - In a small saucepan over medium heat, combine butter, hot sauce and cayenne pepper. Bring to a boil; reduce heat and simmer, stirring occasionally, until fragrant, about 1-2 minutes.
