Nashville Hot Chicken (Printable Version)
# What You'll Need:
→ Chicken Steps
01 -
2 average chicken breasts, each split into two thin pieces
02 -
Pepper, as much as you like
03 -
Salt, however much you want
→ For Frying
04 -
Enough canola, peanut, or vegetable oil to completely coat your chicken
→ Coating
05 -
120 grams regular flour
06 -
15 milliliters hot sauce—pick a vinegar type
07 -
120 milliliters buttermilk
08 -
One and a half teaspoons salt
09 -
Half a teaspoon ground pepper
→ Spicy Oil Mix
10 -
120 milliliters hot oil straight from your fryer
11 -
Two teaspoons light brown sugar
12 -
Two teaspoons cayenne pepper
13 -
Half a teaspoon garlic powder
14 -
Quarter teaspoon chili powder
15 -
Quarter teaspoon paprika
→ Put it Together
16 -
Four soft brioche buns, toasted and a little buttery
17 -
As many bread and butter pickles as you want
18 -
As much coleslaw as you'd like—store-bought or homemade
19 -
60 grams mayo
# Steps to Follow:
01 -
Pop your chicken breasts on a cutting board and slice them into four thinner pieces. Toss them into a bowl, shake on some salt and pepper, and cover up. Let them chill in the fridge for about half an hour, maybe up to an hour.
02 -
Mix flour, salt, and pepper together in a shallow dish. In another bowl, whisk the buttermilk and hot sauce until smooth. Take about a spoonful of that buttermilk mix and work it into the flour with your fingers to make some chunky bits in your flour pile.
03 -
Start by pressing each chicken piece into the flour, dust any extra off. Dunk in buttermilk, then back into your flour and get every bit covered. Knock off loose flour before frying.
04 -
Pour 2 to 5 centimeters of oil into a sturdy pot, set heat to 160°C. Fry just two chicken pieces at once so they cook right—about three or four minutes on one side, then flip and do three more. Check the thickest part gets to 74°C before moving them to a wire rack. Keep them toasty in your oven.
05 -
Stir brown sugar, cayenne, chili powder, paprika, and garlic powder in a small bowl. Carefully pour in 120 milliliters hot oil from your fryer and mix it all up. Brush this spicy oil all over the hot chicken while it's still fresh from the fryer.
06 -
Spread mayo on the bottom half of each toasted bun. Lay on a hot chicken cutlet, scoop on a pile of coleslaw, then toss on some pickles. Pop the top bun over it all and dig in right away.
# Additional Tips:
01 -
Make sure you get that breading all over the chicken. It'll come out crunchier and soak up more sauce.