Nkc Hot Chicken Recipe

Marinate

In a large bowl, whisk together 2 cups buttermilk, 2 tablespoons hot sauce and 1 teaspoon salt. Add the chicken pieces, cover, and refrigerate at least 4 hours or overnight. This tenderizes and infuses heat.

Prep dredge

In a shallow bowl or tray combine 2 cups all-purpose flour, 1/4 cup cornstarch, 2 tsp paprika, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cayenne, 2 tsp salt and 1 tsp black pepper. Stir to homogenize.

Set up wet dip

Beat 1 large egg in a bowl. Reserve about 1/2 cup of the marinade (buttermilk) to thin the egg if needed for better adhesion.

Dredge chicken

Remove chicken from marinade, letting excess drip off. First dip each piece quickly into the beaten egg (add some reserved buttermilk if the egg is thick), then press thoroughly into the flour mixture, ensuring an even, well-coated crust. For extra crispness, double-dip: after the first flour coat, dip again in the egg and re-coat in flour.

Heat oil & fry

Pour enough neutral oil into a heavy skillet or Dutch oven to reach a 1 to 1.5-inch depth (about 1.5 cups). Heat oil over medium-high until it reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 40–50 seconds. Carefully add chicken pieces skin-side down, not overcrowding the pan (work in batches). Fry for 8–12 minutes per side for bone-in pieces (internal temperature 165°F / 74°C); adjust time if using smaller pieces. Maintain oil temperature between 325–350°F by adjusting heat. Transfer cooked chicken to a wire rack set over a baking sheet to drain and keep crisp.

Make glaze

In a small saucepan over low heat, melt 4 tablespoons butter. Whisk in 1/2 cup hot sauce, 1 tablespoon brown sugar, 1 tablespoon honey, 1 teaspoon apple cider vinegar, 1/2 teaspoon cayenne (optional) and 1/4 teaspoon salt. Simmer gently 2–3 minutes until combined and slightly thickened. Taste and adjust heat/sweetness if needed.

Coat chicken

Place fried chicken in a large bowl or on a tray. Pour or brush the hot glaze over each piece so every surface is coated. For an extra-crisp, saucy finish, return glazed pieces to the hot oven (200°F / 95°C) for 5 minutes to set the glaze.

Mix slaw

In a medium bowl combine 3 cups shredded green cabbage, 1 cup shredded red cabbage, 1 cup shredded carrot and 3 tablespoons sliced scallions. In a separate small bowl whisk together 1/2 cup mayonnaise, 2 tablespoons creme fraiche or sour cream, 1 teaspoon hot sauce, 1 teaspoon apple cider vinegar, 1/2 teaspoon sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon cayenne (optional). Pour dressing over vegetables and toss until evenly coated. Refrigerate at least 15 minutes to mellow flavors.

Toast buns

Brush the cut sides of 6 buns with 2 tablespoons butter. Toast in a skillet over medium heat until golden, about 1–2 minutes per side, or under a broiler briefly. Keep warm.

Assemble sandwiches

On each bottom bun place one glazed hot chicken piece (if pieces are large you may halve them). Top with 2 pickle chips, a generous scoop of spicy slaw, then crown with the top bun. Serve immediately while chicken is hot and crisp.

Yield

Makes 6 handheld sandwiches. Provide extra hot sauce and pickles on the side if desired.