Nashville Hot Chicken

Nashville Hot Chicken:

Ingredients:

For the chicken:

• 4 lbs. chicken pieces (drumsticks, thighs, wings, etc.)

• 1 quart buttermilk

• 2 cups all-purpose flour

• 2 tbsp. paprika

• 2 tbsp. garlic powder

• 2 tbsp. onion powder

• 2 tbsp. cayenne pepper

• 1 tbsp. salt

• 1 tbsp. black pepper

• Vegetable oil, for frying

For the spicy sauce:

• 1/4 cup cayenne pepper

• 1 tbsp. dark brown sugar

• 1 tsp. paprika

• 1 tsp. garlic powder

• 1 tsp. salt

• 1/2 tsp. black pepper

• 1/2 cup vegetable oil

• 1 tbsp. honey

For serving:

• White bread or buns

• Pickles

Instructions:

1. Place the chicken pieces in a large bowl and cover with buttermilk. Let the chicken marinate in the buttermilk for at least 2 hours, or overnight in the refrigerator.

2. In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

3. Heat a large pot or Dutch oven filled with vegetable oil over medium-high heat until it reaches 350°F.

4. Remove the chicken from the buttermilk, letting any excess liquid drip off, and then dredge each piece in the flour mixture, making sure to coat all sides.

5. Carefully add the chicken to the hot oil, working in batches if necessary to avoid overcrowding the pot. Fry the chicken until it is golden brown and cooked through, about 15-20 minutes depending on the size of the pieces.

6. Using tongs or a slotted spoon, remove the chicken from the oil and place it on a wire rack to drain off any excess oil.

7. In a small saucepan, whisk together the cayenne pepper, dark brown sugar, paprika, garlic powder, salt, black pepper, vegetable oil, and honey. Cook over medium heat until the mixture is well combined and heated through.

8. Brush the spicy sauce over the fried chicken pieces, making sure to coat them well.

9. Serve the Nashville Hot Chicken hot on white bread or buns, topped with pickles.