Nashville Hot Chicken Recipe
red onions, chicken, Nashville hot shake, pickles & creamy gorgonzola
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Marinate the Chicken
In a large bowl, combine buttermilk, salt, black pepper, and half of the Nashville hot shake seasoning. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
Prepare the Breading
In a shallow dish, mix the all-purpose flour with the remaining Nashville hot shake seasoning. Set aside.
Fry the Chicken
Heat the vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off, then dredge each piece in the seasoned flour, shaking off excess. Carefully place the breaded chicken in the hot oil and fry for about 10-12 minutes per side, or until golden brown and cooked through (internal temperature should be 165°F/75°C).
Prepare the Toppings
While the chicken is frying, thinly slice the red onions and set aside. Prepare the pickles and crumble the gorgonzola cheese.
Serve
Once the chicken is cooked, remove it from the oil and let it drain on paper towels. Serve the hot chicken topped with sliced red onions, pickles, and crumbled gorgonzola cheese.