90% would make again
Restaurant Vs Homemade Nashville-Style Hot Chicken
featured in 6 Hot & Spicy Recipes
Tasty Team
June 10, 2019
Inspired by blogs.kcrw.com
Ingredients
for 4 servings
Spice Mix
- 2 tablespoons cayenne pepper
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon mustard powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
Chicken
- 4 bone-in, skin-on chicken thighs
- 4 chicken drumsticks
- 1 tablespoon salt
Spicy Oil
- 2 teaspoons light brown sugar
- ½ cup canola oil (120 mL)
Batter
- 2 cups buttermilk (480 mL)
- 2 tablespoons louisiana hot sauce
- 2 cups flour (250 g)
- oil, for frying
- white bread, to serve
- 8 dill pickles, cut into chips, to serve
Nutrition Info
- Calories 1129
- Fat 49g
- Carbs 110g
- Fiber 6g
- Sugar 44g
- Protein 58g
Estimated values based on one serving size.
Preparation
- In a medium bowl, combine cayenne pepper, paprika, garlic powder, mustard powder, black pepper, and onion powder, and mix well.
- In a large bowl, place chicken and pat dry. Add 5 tablespoons of the spice mix and salt, and mix well, making sure all the chicken is fully coated. Cover with plastic wrap and rest in the fridge for at least 30 minutes, up to 24 hours.
- In a small saucepan, combine canola oil, 2 tablespoons of the spice mix, and brown sugar over medium heat and stir until the brown sugar dissolves, about 2-3 minutes. Set aside.
- In a medium-size bowl, add the buttermilk and hot sauce, and mix well.
- Dredge each piece of chicken into the flour, shaking off any excess. Dip them into the buttermilk mixture, then back into the flour.
- Heat oil to 325°F (170°C) in a deep pot.
- Fry 3-4 chicken pieces at a time, making sure to not overcrowd the pot, for 10-12 minutes, until golden brown and crispy.
- Transfer the fried chicken to a wire rack over a baking sheet and brush with the spicy oil Dust with the remaining spice mixture.
- Place on a slice of white bread and top with dill pickle.
- Enjoy!
Ingredients
for 4 servings
Spice Mix
- 2 tablespoons cayenne pepper
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon mustard powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
Chicken
- 4 bone-in, skin-on chicken thighs
- 4 chicken drumsticks
- 1 tablespoon salt
Spicy Oil
- 2 teaspoons light brown sugar
- ½ cup canola oil (120 mL)
Batter
- 2 cups buttermilk (480 mL)
- 2 tablespoons louisiana hot sauce
- 2 cups flour (250 g)
- oil, for frying
- white bread, to serve
- 8 dill pickles, cut into chips, to serve
Nutrition Info
- Calories 1129
- Fat 49g
- Carbs 110g
- Fiber 6g
- Sugar 44g
- Protein 58g
Estimated values based on one serving size.
Preparation
- In a medium bowl, combine cayenne pepper, paprika, garlic powder, mustard powder, black pepper, and onion powder, and mix well.
- In a large bowl, place chicken and pat dry. Add 5 tablespoons of the spice mix and salt, and mix well, making sure all the chicken is fully coated. Cover with plastic wrap and rest in the fridge for at least 30 minutes, up to 24 hours.
- In a small saucepan, combine canola oil, 2 tablespoons of the spice mix, and brown sugar over medium heat and stir until the brown sugar dissolves, about 2-3 minutes. Set aside.
- In a medium-size bowl, add the buttermilk and hot sauce, and mix well.
- Dredge each piece of chicken into the flour, shaking off any excess. Dip them into the buttermilk mixture, then back into the flour.
- Heat oil to 325°F (170°C) in a deep pot.
- Fry 3-4 chicken pieces at a time, making sure to not overcrowd the pot, for 10-12 minutes, until golden brown and crispy.
- Transfer the fried chicken to a wire rack over a baking sheet and brush with the spicy oil Dust with the remaining spice mixture.
- Place on a slice of white bread and top with dill pickle.
- Enjoy!
Inspired by blogs.kcrw.com
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