Hot and Spicy Nashville-Style Chicken

Ingredients

• 4 chicken thighs, bone-in and skin-on (about 800g / 1.75 lbs) 4 chicken thighs, bone-in and skin-on (about 800g / 1.75 lbs)
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• 2 tablespoons hot sauce 2 tablespoons hot sauce
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1 tablespoon paprika 1 tablespoon paprika
• 1 tablespoon garlic powder 1 tablespoon garlic powder
• 1 tablespoon onion powder 1 tablespoon onion powder
• 1 tablespoon cayenne pepper 1 tablespoon cayenne pepper
• 1 teaspoon salt 1 teaspoon salt
• Vegetable oil, for frying Vegetable oil, for frying
• 4 hamburger buns 4 hamburger buns
• Pickles, for serving Pickles, for serving

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 6g)
• Carbohydrates: 25g (Sugar: 2g)
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the buttermilk and hot sauce. Add the chicken thighs and ensure they are fully coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
2. 2.
   In a shallow dish, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper, and salt.
3. 3.
   Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Dredge each chicken thigh in the seasoned flour mixture, pressing gently to adhere the coating.
4. 4.
   In a large skillet or deep fryer, heat vegetable oil to 180°C (350°F). Carefully place the chicken thighs in the hot oil, skin-side down. Fry for about 6-8 minutes per side, or until the chicken is golden brown and cooked through.
5. 5.
   Remove the chicken from the oil and place it on a wire rack to drain excess oil.
6. 6.
   In a small bowl, mix together 2 tablespoons of the hot frying oil with 1 tablespoon of cayenne pepper to create the spicy paste.
7. 7.
   Brush the spicy paste generously over the fried chicken thighs, ensuring they are fully coated.
8. 8.
   Serve the Hot Chicken on hamburger buns with pickles on the side.

Treat your ingredients with care...

• Buttermilk — The acidity of buttermilk helps tenderize the chicken and adds a tangy flavor. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
• Cayenne pepper — Adjust the amount of cayenne pepper according to your spice preference. Increase or decrease the quantity to make the dish milder or hotter.

Tips & Tricks

• For an extra crispy coating, double-dredge the chicken by dipping it back into the buttermilk mixture and then into the seasoned flour before frying.
• If you prefer a spicier chicken, add a pinch of cayenne pepper to the buttermilk marinade.
• Serve the Hot Chicken with a side of coleslaw to balance the heat and add a refreshing crunch.
• Adjust the frying temperature as needed to ensure the chicken cooks evenly and doesn't burn.
• Use a meat thermometer to ensure the chicken reaches an internal temperature of 75°C (165°F) before serving.

Serving advice

Serve the Hot Chicken on toasted hamburger buns with a generous spread of mayonnaise or ranch dressing. Top it with pickles for a tangy crunch and serve alongside a refreshing coleslaw.

Presentation advice

Arrange the Hot Chicken on a platter, showcasing its golden and crispy exterior. Garnish with fresh parsley or cilantro for a pop of color. Serve with pickles on the side and provide extra spicy paste for those who like it extra hot.