Nashville Hot Chicken Recipe
Ingredients
For the Marinade and Chicken
- 2 cups buttermilk
- ½ cup pickle brine (from a jar of pickles)
- ¼ cup hot sauce
- 1½ pounds boneless, skinless chicken breasts
- 1½ pounds boneless, skinless chicken thighs
For the Breading
- 2 cups all-purpose flour
- 2 tablespoons ground paprika
- 1½ tablespoons seasoned salt (such as Lawry's)
- 1 teaspoon ground cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
- 2 quarts canola oil (for frying)
For the Sauce
- ½ cup reserved frying oil (from frying the chicken)
- ½ cup unsalted butter (1 stick)
- 2 tablespoons ground cayenne pepper
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
Instructions
- 1
Whisk
- 2
In a large bowl, whisk together the buttermilk, pickle brine, and hot sauce.
- 3
Marinate
- 4
Add the chicken to the bowl, fully submerging the pieces in the marinade. Marinate the chicken for at least 1 hour or up to 8 hours.
- 5
Combine the flour and seasonings in a shallow dish.
- 6
Dredge the chicken in the flour mixture, pressing it firmly into the dish to ensure the piece is fully coated.
- 7
Heat about 3-4 inches of oil in a large pot to 350°F.
- 8
Fry
- 9
Gently drop the chicken pieces, 2-3 at a time, into the oil and fry for 8-10 minutes until golden brown.
10 min - 10
Transfer the chicken to a plate or sheet pan lined with paper towel.
- 11
Repeat for all of the chicken pieces.
- 12
Reserve
- 13
Once all of the chicken has been fried, make sure to reserve ½ cup of the hot frying oil for the sauce.
- 14
Brush
- 15
In a bowl, whisk together the sauce ingredients. Brush the sauce over the chicken. Serve over bread with your favorite dipping sauce (we like chipotle ranch!) and pickles. Enjoy!
Nutrition
Per serving (based on 6 servings)
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