Restaurant Vs Homemade Nashville-Style Hot Chicken
4.5(377)
Cook Time
-
Total Time
-
Yield
4 servings
Ingredients
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
How to Make It
1. Step
In a medium bowl, combine cayenne pepper, paprika, garlic powder, mustard powder, black pepper, and onion powder, and mix well.
2. Step
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.
3. Step
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.
4. Step
In a medium-size bowl, add the buttermilk and hot sauce, and mix well.
5. Step
Dredge each piece of chicken into the flour, shaking off any excess. Dip them into the buttermilk mixture, then back into the flour.
6. Step
Heat oil to 325°F (170°C) in a deep pot.
7. Step
Fry 3-4 chicken pieces at a time, making sure to not overcrowd the pot, for 10-12 minutes, until golden brown and crispy.
8. Step
Transfer the fried chicken to a wire rack over a baking sheet and brush with the spicy oil Dust with the remaining spice mixture.
9. Step
Place on a slice of white bread and top with dill pickle.
