Nashville Hot Chicken Recipe
buttermilk fried chicken, pickle slaw
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Ingredients
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Chicken Marinade
Breading
Pickle Slaw
Frying
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine buttermilk, hot sauce, salt, and black pepper. Whisk until well combined.
- 2
Marinate the Chicken
Add chicken thighs to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
Breading the Chicken
- 3
Prepare the Breading
In a separate bowl, mix together flour, paprika, garlic powder, onion powder, cayenne pepper, and salt.
- 4
Bread the Chicken
Remove chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing lightly to adhere. Set aside on a wire rack.
Frying the Chicken
- 5
Heat the Oil
In a large, deep skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Chicken
Carefully add chicken pieces to the hot oil, working in batches if needed. Fry for 12-15 minutes or until golden brown and cooked through, with an internal temperature of 165°F (74°C).
- 7
Drain the Chicken
Remove fried chicken from the oil and place on a wire rack or paper towels to drain excess oil.
Preparing the Pickle Slaw
- 8
Combine Slaw Ingredients
In a large mixing bowl, combine shredded cabbage, shredded carrot, chopped pickles, mayonnaise, apple cider vinegar, salt, and black pepper. Mix well until everything is evenly coated.
- 9
Chill the Slaw
Cover and refrigerate the slaw for at least 30 minutes to allow flavors to meld.
Serving
- 10
Plate the Dish
Serve fried chicken hot, topped with pickle slaw. Enjoy your Nashville Hot Chicken!