Nashville Hot Chicken

Prep Time: 2 hours • Yields: 4 - 6 servings

Ingredients:

2 pkg. Fossil Farms' Boneless Skinless Chicken thighs, 2 lbs. or 1 pkg. Whole Chicken, 3 lbs.

1½ cups buttermilk

1 cup pickle juice

4 tbsp. hot sauce

2 tsp. garlic powder

2 tsp. onion powder

1 tsp. paprika

1 tsp. white pepper ground

2 tsp. black pepper

2 tbsp. cornstarch

2 qts. vegetable oil

Seasoned Oil:

Seasoned Flour Dredge:

 

Equipment:

Stove
Dutch oven
Mixing bowls
Measuring spoons & cups
Deep-fry thermometer
Baking sheet pan
Wire roasting rack
Medium bowl

 

Method:

1. Chicken can be seasoned 1 day ahead. Keep chilled.

2. Toss chicken with black pepper and 2 Tbsp. salt in a large bowl. Cover and chill at least 3 hours.

3. Whisk eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 4 tsp. salt in another large bowl.

4. Fit a Dutch oven with thermometer; pour in oil to measure 2”. Heat over medium-high heat until thermometer registers 325°. Pat chicken dry.

5. Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.

6. Working in 4 batches and returning oil to 325° between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160° for white meat and 165° for dark, 15–18 minutes.

7. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.

8. Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil.

9. Brush fried chicken with spicy oil. Serve with bread, pickles, and enjoy!

 

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