Hot Nashville Fried Chicken
Equipment
Ingredients
Main Ingredients
chicken pieces (raw)
1 kg
buttermilk (cold)
500 ml
all-purpose flour (dry)
300 g
cornstarch (dry)
50 g
smoked paprika (ground)
15 g
cayenne pepper (ground)
8 g
garlic powder (powder)
10 g
onion powder (powder)
10 g
kosher salt (fine)
15 g
black pepper (ground)
5 g
vegetable oil (liquid)
1 L
brown sugar (granulated)
15 g
Instructions
Prepare the chicken
Cut chicken into pieces if needed and season generously with salt and pepper.
Marinate in buttermilk
Place seasoned chicken in a bowl and cover completely with buttermilk. Refrigerate for at least 4 hours or overnight.
Prepare the coating
Mix flour, cornstarch, paprika, cayenne, garlic powder, onion powder, salt, pepper, and brown sugar in a large bowl.
Coat the chicken
Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to adhere.
Heat the oil
Heat vegetable oil in a large pot or deep fryer to 175°C (350°F).
Fry the chicken
Carefully lower chicken pieces into hot oil. Fry for 12-15 minutes until golden brown and internal temperature reaches 75°C, turning occasionally.
Rest and serve
Remove chicken and place on a wire rack. Let rest for 5 minutes before serving to retain juices.
Original recipe
Storage
Best enjoyed fresh. Reheating in oven preserves crispiness better than microwave.
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