Nashville Hot Chicken Recipe
Hot chicken: bake this spicy, crispy chicken in under 1 hour. Features a cayenne and pickle juice marinade for authentic Nashville flavor.
Ingredients
- 1 cup buttermilk (8 oz)
- ¼ cup pickle juice (2 oz)
- ¼ cup hot sauce (2 oz)
- 4 boneless, skinless chicken thighs (1.5lb)
- 1 cup all-purpose flour (120g)
- ¼ cup cornstarch (30g)
- 1 tsp baking powder
- 2 cups vegetable oil (16 oz)
- 2 tbsp cayenne
- 1 tsp brown sugar
Instructions
- Mix buttermilk, pickle juice, and hot sauce in a bowl. Add chicken thighs and refrigerate for 1 hour.
- Strain the buttermilk brine into a clean bowl. In another bowl, whisk flour, cornstarch, baking powder, and ½ tablespoon of salt.
- Dredge each chicken thigh in the flour mixture, dip back into the buttermilk, then coat again in flour. Place on a clean plate.
- Fill a skillet with vegetable oil, about 1/3 full. Heat oil to 350°F over medium-high heat.
- Use a thermometer to check oil temperature. Carefully place two chicken thighs into the oil.
- Do not move chicken for at least 3 minutes. Fry for 5-7 minutes per side until golden brown.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.