FAMICOOK

Nashville hot chicken

Name: Nashville hot chicken
Prep time: 50 min
Cook time: 15 min
Total time: 1 h 5 min
Yield: 4 People
Cuisine: English (United States)
Ingredients: "2 medium chicken breasts (sliced into 4 cutlets)"; "A pinch of salt"; "A pinch of ground black pepper"; "1/2 cup buttermilk"; "1 tablespoon vinegar-based hot sauce"; "1 cup all purpose flour"; "1/2 teaspoon ground black pepper"; "1 1/2 teaspoons salt"; "2 teaspoons brown sugar"; "2 teaspoons cayenne powder"; "1/4 teaspoon chili powder"; "1/4 teaspoon paprika"; "1/2 teaspoon garlic powder"; "4 burger buns (buttered and toasted)"; "2 cups coleslaw"; "3/4 cup pickle chips"; "2 tablespoons mayonnaise"

Nashville hot chicken is a fried chicken dish that originated in Nashville, Tennessee of the US. The chicken is marinated then coated with flour, fried and finally covered in a hot sauce contained of cayenne pepper. The dish is served in many restaurants in Nashville as well as other areas and is loved widely. Let try to make and enjoy this hot chicken dish in your own kitchen.

Ration

4 people

Prepare time

50 minute

Cooking time

15 minute

Ingredient

medium chicken breasts (sliced into 4 cutlets)

A pinch

of salt

A pinch

of ground black pepper

For breading

1/2 cup

buttermilk

1 tablespoon

vinegar-based hot sauce

1 cup

all purpose flour

1/2 teaspoon

ground black pepper

1 1/2 teaspoons

salt

For the sauce

2 teaspoons

brown sugar

2 teaspoons

cayenne powder

1/4 teaspoon

chili powder

1/4 teaspoon

paprika

1/2 teaspoon

garlic powder

For serving

burger buns (buttered and toasted)

2 cups

coleslaw

3/4 cup

pickle chips

2 tablespoons

mayonnaise

How to do

Place the chicken pieces in a glass bowl, sprinkle with salt and pepper. Cover the bowl with plastic wrap and leave in the fridge to marinate for 30 minutes to 1 hour.

Meanwhile, prepare the breading by mixing the flour with salt and pepper in a shallow bowl. In another shallow bowl, combine the buttermilk and hot sauce. Spoon about 1 tablespoon of the buttermilk mixture into the flour mixture and rub to create little crumbles.

Once ready, remove the chicken from the fridge. Dredge each chicken piece in the flour mixture, shake off the excess flour then dip into the buttermilk mixture and return to the flour mixture to dredge one more time. Shake off the excess flour from the chicken and set aside.

Heat about 2 inches of oil in a Dutch oven or frying pan to 180oC/ 350oF. Working in batches if needed, add the coated chicken pieces into the hot oil and fry for 3 – 4 minutes. Then flip them over and continue to fry for 3 minutes more or until crispy and golden browned, and the internal temperature of the chicken reaches 74oC/ 165oF. Remove the chicken from the oil and place on a rack in the oven to keep warm while you cook the other pieces of chicken.

Make the sauce. Place the sauce ingredients in a small bowl. Add about ½ cup of the hot frying oil into the spice mix, stirring well to combine then baste to the hot chicken pieces.

Assemble the sandwich by spreading about ½ tablespoon of mayonnaise on each bun then topping with the chicken, coleslaw, pickle chips and serve.