Nashville hot chicken

By Matt Basile
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Ingredients

  • 2 full chicken legs skin on (drum and thigh connected)
  • 2 cups buttermilk
  • 1/4 cup hot sauce
  • 2.5 tablespoons cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1 lemon
  • 225 grams butter
  • 1 cup all purpose flour
  • 4 slices white bread
  • 12 slices of pickles (sweet)
  • Salt to taste
  • 2 liters of oil for frying

Directions

  1. Mix hot sauce and butter milk together and soak the chicken in a container overnight in the fridge.
  2. Blend the garlic powder and half a tablespoon of cayenne and one teaspoon salt with the flour. Transfer the chicken from the butter milk to the seasoned flour and cover the chicken and squeeze the flour into the meat. This is called dredging. 
  3. Pre heat your oil in a heavy bottom pot to 300F and gently placed the dredged chicken into the oil. Let us cook for about 15 minutes but ideally you have reached an internal temperature of 160F.
  4. In a sauce pan melt your butter over medium low heat, gently mix in the the cayenne into the meting butter and squeeze juice from the lemon into the spicy butter sauce. Remove the chicken from the frying oil and gently toss it in the cayenne butter sauce until it is fully covered. Place chicken on a slice of white bread and top with pickles. 
  5. Beer and pickles used as a cooling agent.

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