Nashville Hot Chicken Recipe
Crispy Chicken Breast Tossed with Hot Nashville Sauce, Pickled Chips, Homemade Slaw, Jalapeno Mayo
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Ingredients
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Ingredients for Nashville Hot Chicken
Method
Preparation Steps for Nashville Hot Chicken
Marinate the Chicken
In a large bowl, combine buttermilk, salt, black pepper, garlic powder, and onion powder. Add the chicken breasts and ensure they are fully submerged. Cover and refrigerate for at least 4 hours or overnight.
Make the Slaw
In a separate bowl, combine shredded cabbage, shredded carrot, apple cider vinegar, sugar, and a pinch of salt. Mix well and set aside to let the flavors meld.
Prepare the Dredge
In a shallow dish, combine flour, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper.
Heat the Oil
In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C).
Dredge and Fry the Chicken
Remove chicken from buttermilk and let excess drip off. Dredge in the flour mixture, ensuring each piece is well-coated. Fry in hot oil for about 7-8 minutes on each side, or until golden brown and cooked through. Drain on paper towels.
Make the Jalapeno Mayo
In a small bowl, mix mayo with sliced jalapenos. Adjust seasoning to taste.
Prepare the Nashville Hot Sauce
In a small saucepan, combine cayenne pepper, paprika, and some of the frying oil. Heat gently, stirring to combine, and add a pinch of salt to taste.
Assemble the Dish
Toss the fried chicken in the hot sauce until well coated. Serve on a bun with pickles, homemade slaw, and jalapeno mayo.