Nashville hot chicken
This spicy, crunchy, fried chicken recipe is a speciality of - you’ve guessed it - Nashville, Tennessee. Vary the heat level according to your preference, but we think the dish should live up to its name!
- Total:
Ingredients
- 300g of plain flour
- 2tsp cayenne pepper
- 2tsp salt
- 1tsp white pepper
- 200ml of buttermilk
- 1egg
- 1pinch of salt
- 50ml of fermented chilli sauce, see above
- 6boneless, skinless chicken thighs, bashed out to an even thickness
- vegetable oil, for frying
- 25g of butter
- 2tbsp of cayenne pepper, or use 3 to make it spicier
- 1tbsp of brown sugar
- 1tsp garlic powder
- 2tsp salt
- 2tbsp of fermented chilli sauce, or more to taste
- 6burger buns
- dill pickle slice to taste
Instructions
Step 1
Prepare a metal rack over a baking tray, for holding the chickenStep 2
Combine all the ingredients for the dredge and set asideStep 3
Combine all ingredients for the wet mixture and set asideStep 4
Dip the chicken in the flour, then the wet mixture, then the flour, then place onto the rackStep 5
Heat up the oil for deep-frying to a temperature of 170ºC (giving the chicken this time to rest will help the coating stick better)Step 6
Fry the chicken for 6 minutes, or until golden brown and cooked through - an instant read thermometer should register 70°C when probed into the thickest part of the meat (the temperature will continue to rise as the chicken rests)Step 7
Allow the oil to cool a little - a few minutes will be fineStep 8
Pour 50ml of the still hot oil over the butter cubes, then add the remaining spicy paste ingredientsStep 9
Brush the spicy paste over the chicken and serve with the pickles in buns