Nashville Crispy Chicken + Pickle Skewers Recipe

Nashville Crispy Chicken + Pickle Skewers

1. 1

   Marinate the Chicken

   In a large bowl, combine buttermilk and hot sauce. Add the chicken breast, making sure it is fully submerged in the buttermilk mixture. Cover and refrigerate for at least 2 hours or overnight for maximum flavor.

2. 2

   Prepare the Breading

   In a separate bowl, mix together flour, cayenne pepper, paprika, garlic powder, onion powder, salt, and black pepper until well combined. This will be your breading mixture.

3. 3

   Heat the Oil

   In a large, deep skillet, heat the cooking oil over medium-high heat until it reaches 350°F (175°C). You can check the temperature by dropping a small amount of the breading mixture into the oil; it should sizzle.

4. 4

   Bread the Chicken

   Remove the marinated chicken from the fridge. Take each piece and allow excess buttermilk to drip off before dredging it into the breading mixture, ensuring an even coating. Press down lightly on the breading so it adheres.

5. 5

   Fry the Chicken

   Carefully place the breaded chicken pieces into the hot oil. Fry in batches to avoid overcrowding, cooking for 4-5 minutes on each side, or until golden brown and the internal temperature reaches 165°F (74°C). Remove from the oil and place on a wire rack to drain any excess oil.

6. 6

   Prepare the Skewers

   While the chicken is cooling, cut the pickles into quarters or slices as desired. Take wooden skewers and thread a piece of fried chicken followed by a pickle piece. Repeat until the skewer is filled, leaving some space on the ends for handling.

7. 7

   Serve

   Place skewers on a serving platter and serve hot, with additional hot sauce or dipping sauce on the side if desired.