Nashville Hot Chicken Recipe
crispy battered thigh, pickle brine white bread, fiery sauce, house pickles
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Ingredients
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Nashville Hot Chicken Ingredients
Method
Nashville Hot Chicken Directions
Brining the Chicken
In a large bowl, combine the chicken thighs and pickle brine. Cover and refrigerate for at least 1 hour, or overnight for best results.
Preparing the Buttermilk Mixture
In another bowl, mix the buttermilk with salt, black pepper, garlic powder, onion powder, and paprika. Add the brined chicken thighs and let them soak for at least 30 minutes.
Dredging the Chicken
In a shallow dish, combine the all-purpose flour with cayenne pepper. Remove the chicken from the buttermilk mixture and dredge in the flour, ensuring an even coat.
Frying the Chicken
In a large pot, heat vegetable oil to 350°F (175°C). Fry the chicken thighs for about 10-12 minutes, or until golden brown and cooked through. Remove and drain on paper towels.
Making the Fiery Sauce
In a small saucepan, melt the unsalted butter over low heat. Stir in the hot sauce and cayenne pepper. Mix until combined and simmer for a few minutes.
Assembling the Dish
Toast the white bread slices. Place a piece of fried chicken on each slice, drizzle with the fiery sauce, and top with house pickles.