Chef Johns Nashville Hot Chicken
A fiery and crispy twist on southern fried chicken thats guaranteed to pack a punch!
Ingredients:
4 bone-in, skin-on chicken thighs or breasts
2 cups buttermilk or milk with 1 tbsp lemon juice
1 tbsp hot sauce optional, for extra heat
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
1 tsp dried oregano
Salt and pepper to taste
2 cups all-purpose flour
1/2 cup cornstarch
Vegetable oil for frying
3 tbsp unsalted butter
2 tbsp hot sauce for the Nashville hot sauce
2 tbsp cayenne pepper for the hot sauce
1 tbsp brown sugar
1/2 tsp smoked paprika
Pickles for garnish
White bread optional, for serving
Instructions:
In a large bowl, whisk together buttermilk, hot sauce if using, paprika, garlic powder, onion powder, cayenne pepper, oregano, salt, and pepper. Add the chicken and marinate in the mixture for at least 1 hour or up to overnight.
In a shallow bowl, mix the flour, cornstarch, and salt. Remove each chicken piece from the marinade and coat evenly in the flour mixture, pressing lightly to ensure a thorough coating.
Heat vegetable oil in a deep skillet or large pot over medium-high heat to 350F 175C. Fry the chicken for 8-10 minutes per side, or until golden brown and the chicken reaches an internal temperature of 165F 74C. Remove and drain on paper towels.
In a small bowl, melt the butter, then whisk in the hot sauce, cayenne, brown sugar, smoked paprika, and a pinch of salt to create the spicy Nashville sauce.
Brush the hot sauce generously onto the fried chicken, ensuring the pieces are coated in the spicy glaze.
Serve the hot chicken on slices of white bread, garnished with pickles for the perfect balance of heat and crunch.
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