Nashville Hot Chicken Recipe
Crispy, sweet tea poached chicken breast, hand-breaded in buttermilk + our seasoned flour then fried crispy. Coated in our own blend of Nashville HOT spices. Topped with housemade sliced pickles.
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Ingredients
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Main Ingredients
Method
Preparation Instructions
Sweet Tea Poaching
In a large pot, bring the sweet tea to a simmer. Add the chicken breasts and poach for about 15-20 minutes, or until cooked through. Remove from the pot and let cool.
Prepare the Buttermilk Mixture
In a bowl, combine the buttermilk with a pinch of salt. Submerge the poached chicken breasts in the buttermilk mixture and let marinate for at least 30 minutes.
Season the Flour
In a separate bowl, mix together the all-purpose flour, cayenne pepper, paprika, garlic powder, onion powder, black pepper, and salt.
Bread the Chicken
Remove chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, ensuring an even coating.
Fry the Chicken
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat. Once hot, carefully add the breaded chicken pieces and fry for about 5-7 minutes per side, or until golden brown and crispy. Drain on paper towels.
Prepare the Hot Spice Coating
In a small bowl, mix additional cayenne pepper and other spices to create a hot spice blend. Once the chicken is fried, brush it with the hot spice mixture.
Serve
Serve the Nashville hot chicken topped with housemade sliced pickles. Enjoy!
