Nashville Hot Chicken

Chicken, Main Dish / By

This is the hottest chicken I have ever eaten, and I couldn’t stop eating. I loved this chicken and its crispiness, They also stay crispy till the next day. You should try it too. Let’s cook together and have some fun! 🙂 

This recipe makes 4 portions.

Ingredients

  • 500 g or 1 lb Chicken Breast
  • Salt

For the Dredge

  • 2 cups Flour
  •  2 tsp Salt 
  • 1 tsp Garlic Powder
  • 2 tbsp bread crumbs

For the Buttermilk Dip

  • 1 Egg
  • 1 cup Buttermilk 
  • 1 tbsp Hot Sauce (I used the Buffalo sauce) 

Hot Oil Spices

  • 1 cup Hot Oil (Removed from the oil we fry the chicken in)
  • 1 tbsp Cayenne Pepper 
  • 1 tbsp Garlic Powder 
  • 1 tbsp Paprika 
  • 2 tbsp Brown Sugar
  • 1 tsp Salt 

Making the Nashville Hot Chicken

I started by butterflying the chicken and sprinkling them with some salt. I mixed together the dredge and the buttermilk dip in 2 separate bowls. I added 2 tsp of the buttermilk dip liquid to the dredge and mixed them in. This will make the texture of the dredge coarser and create more crispy bits when we fry them.

Once everything was ready I took a piece of chicken, dipped it in the dredge, then into the buttermilk, then back in the dredge. I made sure to cover it with the dredge and push the dredge onto it. This will ensure we have a thick coating of dredge and a lot of crunchy goodness. I repeated this process with all the chicken pieces.

I heated my frying oil to temperature, then fried every three pieces of chicken together so that I do not overcrowd my frying pan. Once my chicken was done cooking I placed it on a wire rack.

After I was done cooking all the chicken, I took 1 cup of oil from the hot frying pan and mixed in all the hot oil spices into it. I dipped each fried chicken in it to cover it with the delicious hot sauce.

I served this chicken with white bread and with my wholewheat sourdough buns. I used the same recipe for my sourdough buns as the recipe I used to make the mini burgers, but I substituted the yeast with 1 cup of sourdough starter, removed 3/4 cup flour, and removed 1/4 cup water and 1/4 cup milk to compensate for the flour and water in the starter. I also split the flour between All purpose white flour (1 cup) and wholewheat flour (1/2 cup).

We really enjoyed this dish with some pickles and chips. The chicken was so crunchy and juicy!

Enjoy! 🙂