Nashville Hot Chicken
- serving for 2
- 1.5-2 hours
- pan
For Nashville Hot Chicken
Ingredient
chicken breasts 2 pc
Marinade
buttermilk 150 ml
pickle juice 100 ml
egg 1 pc
hot sauce 2 tbsp
cayenne pepper 1 tbsp
smoked paprika 1 tbsp
onion powder 1 tbsp
garlic powder 1 tbsp
salt 0.5 tbsp
black pepper 0.5 tbsp
Coating
plain flour 180 g
cornflour 80 g
salt 1 tbsp
black pepper 0.5 tbsp
cayenne pepper 1 tbsp
smoked paprika 1 tbsp
garlic powder 0.5 tbsp
onion powder 0.5 tbsp
Others
veg oil for frying
For Dipping Oil
Ingredient
cayenne pepper 2 tbsp
dark brown sugar 1.5 tbsp
smoked paprika 1 tbsp
garlic powder 1 tbsp
onion powder 0.5 tbsp
salt & pepper 1 pinch
reserved frying oil 2 ladles
Directions
Cut chicken into tenders and marinate overnight
Mix the coating and double dredge the chicken from the marinade to the flour shaking off excess
Heat oil to 160c fry for 4 mins until golden
Heat oil to 175c for 2 mins for extra crispness
Mix 2 ladles of frying oil into the sugar/spice mix then dip the chicken
Principles
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Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
credit to chefthombateman