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Jet Tila's Nashville Hot Chicken
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Servings:
0
Author:
Course:
Main Course
Cuisine:
American
Keywords:
Nashville hot chicken
nashville hot
🧂 Ingredients
2
large eggs
3 cups
whole buttermilk
2 tablespoons
hot sauce
1/4 cup
dill pickle juice
plus dill pickle slices for serving (from 1 [16-ounce] jar)
3 tablespoons
honey
4 tablespoons
plus 2 teaspoons kosher salt
divided
2
10-ounce boneless chicken breasts, halved crosswise
4
6-ounce boneless chicken thighs
Canola oil
3 tablespoons
lightly packed light brown sugar
2 to 3 tablespoons
cayenne pepper
1 tablespoon
garlic powder
1 1/2 teaspoons
smoked paprika
1 1/2 teaspoons
MSG
2 cups
about 8 ounces all-purpose flour
1 cup
about 5 1/4 ounces white rice flour (such as Bob’s Red Mill) Sliced white bread Directions
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Instructions
1
Whisk together eggs, buttermilk, hot sauce, pickle juice, honey, and 3
tablespoons of the salt in a large bowl. Place chicken in the bowl, and turn to
coat. Cover and refrigerate for at least 4 hours or up to 12 hours.
2
Pour canola oil into a large Dutch oven to a depth of 2 inches. Heat over
medium-high to 335°F. Meanwhile, remove chicken from the refrigerator, and let
stand (still covered). Line 2 baking sheets with wire racks, and set aside.
3
Preheat the oven to 200°F. While oil heats, stir together brown sugar, cayenne
pepper, garlic powder, smoked paprika, MSG (if using), and 2 teaspoons of the
salt in a medium-size heatproof bowl; set aside.
4
Whisk together all-purpose flour, rice flour, and remaining 1 tablespoon salt in
a large bowl or shallow dish. Spoon about 4 tablespoons buttermilk mixture into
flour mixture; briefly stir to form small clumps (most of flour should be dry).
Working in batches, remove chicken from buttermilk mixture, and place in flour
mixture. Turn chicken 1 to 2 times, completely coating chicken in flour. Place
chicken on 1 prepared baking sheet, leaving the second baking sheet clean for
cooked chicken.
5
Once the oil reaches 335°F, carefully add 3 to 4 pieces of coated chicken at a
time to the Dutch oven. Cook, turning twice, until chicken is deeply browned and
a thermometer inserted into thickest portion of chicken registers 165°F, 8 to 9
minutes for thighs and 10 minutes for breasts. Transfer to the second prepared
baking sheet, and keep warm in the preheated oven while frying the remaining
chicken.
6
Once all of the chicken is cooked, ladle 1 cup hot frying oil into the bowl with
cayenne mixture; stir well. Using tongs, dip each piece of chicken into the hot
oil mixture, turning to coat. Serve immediately with white bread and pickle
slices
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