Nashville Hot Chicken Basket Recipe

Preparation Instructions

1. 1

   Marinate the Chicken

   In a large bowl, combine the buttermilk, salt, black pepper, cayenne pepper, smoked paprika, and garlic powder. Add the chicken thighs and coat well. Cover and refrigerate for at least 2 hours or overnight.

2. 2

   Prepare the Coating

   In another bowl, mix together the all-purpose flour and cornstarch. Remove the chicken from the marinade and dredge each piece in the flour mixture, shaking off any excess.

3. 3

   Fry the Chicken

   Heat the vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the chicken and fry until golden brown and cooked through, about 5-7 minutes per side. Remove and place on a paper towel-lined plate to drain.

4. 4

   Make the BBQ Glaze

   In a small saucepan, combine the BBQ sauce with 1 tsp of cayenne pepper (adjust to taste) over low heat. Stir until warmed through.

5. 5

   Prepare the White Cheddar Mash

   Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add butter, heavy cream, and white cheddar cheese. Mash until creamy and smooth.

6. 6

   Sauté the Green Beans

   In a separate skillet, heat a splash of oil over medium heat. Add minced garlic and sauté for 1 minute. Add the green beans and cook until tender-crisp, about 5 minutes.

7. 7

   Assemble the Basket

   In a serving basket or plate, place a generous scoop of white cheddar mash, top with the crispy fried chicken, drizzle with BBQ glaze, and add sautéed green beans on the side. Garnish with crispy fried onions and sliced scallions.