"nashville Hot" Fried Chicken Recipe
our jalapeño hot sauce, house b&b pickles, white bbq sauce, PDM bun
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Ingredients
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Chicken Marinade
Breading
Frying
Assembly
Method
Marinate Chicken
- 1
Prepare the Marinade
In a large bowl, mix the buttermilk, hot sauce, jalapeño peppers (sliced), salt, and black pepper. Add the chicken thighs to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
Prepare the Breading
- 2
Mix the Dry Ingredients
In a separate shallow dish, combine the flour, paprika, cayenne pepper, garlic powder, and onion powder. Mix well.
Fry the Chicken
- 3
Heat the Oil
In a large, deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Bread the Chicken
Remove the chicken from the marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing down to ensure a good coating.
- 5
Fry the Chicken
Carefully place the breaded chicken in the hot oil, frying in batches if necessary. Cook for 8-10 minutes, or until the chicken is golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
- 6
Drain the Chicken
Remove the chicken from the oil and place on a wire rack or paper towel-lined plate to drain excess oil.
Assemble the Sandwich
- 7
Build the Sandwich
On each PDM bun, place a piece of fried chicken, top with house b&b pickles, and drizzle with white BBQ sauce. Add the top bun and serve immediately.
