Nashville Hot Chicken Recipe
Fried pickle-brined chicken tenders, choice of two sides
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Ingredients
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For the Chicken
For the Hot Sauce
For the Sides (Choose Two)
Method
Prepare the Chicken
- 1
Brine the Chicken
In a large bowl, combine the chicken tenders and pickle juice. Cover and refrigerate for at least 2 hours, or overnight for best results.
- 2
Prepare the Coating
In a large bowl, whisk together the flour, cornstarch, cayenne pepper, paprika, garlic powder, onion powder, salt, and black pepper.
- 3
Dredge the Chicken
Remove the chicken from the brine and pat dry with paper towels. Dip each tender into the buttermilk, allowing excess to drip off, then dredge in the flour mixture until fully coated.
Fry the Chicken
- 4
Heat the Oil
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 5
Fry the Chicken
Carefully add the chicken tenders, a few at a time, to the hot oil. Fry for 6-8 minutes, or until golden brown and cooked through. Use a meat thermometer to ensure an internal temperature of 165°F (75°C).
- 6
Drain the Chicken
Remove the chicken from the oil and place on a wire rack or paper towels to drain excess oil.
Prepare the Hot Sauce
- 7
Mix the Sauce
In a small saucepan over medium heat, combine cayenne pepper, brown sugar, paprika, garlic powder, salt, vegetable oil, and hot sauce. Stir until heated through and combined.
- 8
Prepare the Sides
- 9
Choose Your Sides
Select two of the following sides: coleslaw, baked beans, macaroni and cheese, or corn on the cob. Prepare them according to your preference or package instructions.