Ingredients with Measurements:
- 2 lbs chicken thighs
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp cayenne pepper
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup hot sauce
- 1/4 cup honey
- 1/4 cup unsalted butter
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot
- Cooking thermometer
Step-by-step instructions:
1. In a large bowl, mix together buttermilk, hot sauce, and honey. Add chicken thighs to the bowl, making sure they are fully coated. Cover and refrigerate for at least 2 hours, or overnight.
2. In a separate bowl, mix together flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
3. Heat vegetable oil in a deep fryer or large pot to 350°F.
4. Remove chicken from the buttermilk mixture and let excess liquid drip off. Dredge each piece of chicken in the flour mixture, making sure it is fully coated.
5. Carefully place chicken in the hot oil and fry for 12-15 minutes, or until golden brown and cooked through. Use a cooking thermometer to ensure the internal temperature of the chicken reaches 165°F.
6. While the chicken is frying, melt butter in a small saucepan and mix in hot sauce.
7. Once the chicken is cooked, remove from the oil and place on a wire rack to drain excess oil. Brush the hot sauce mixture onto each piece of chicken.
8. Serve hot.
Time:
Preparation time: 2 hours (including marinating time)
Cooking time: 12-15 minutes
5. Temperature:
Frying temperature: 350°F
Internal temperature of chicken: 165°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Protein: 35g
Carbohydrates: 20g
Sodium: 800mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Buttermilk can be substituted with regular milk or a mixture of milk and vinegar.
- Hot sauce can be substituted with cayenne pepper or chili powder.
Variations:
- Use boneless chicken for a quicker cooking time.
- Add more cayenne pepper for a spicier flavor.
- Use a gluten-free flour blend for a gluten-free version.
Tips and tricks:
- Let excess liquid drip off the chicken before dredging in the flour mixture to prevent clumping.
- Use a wire rack to drain excess oil from the chicken after frying.
- Brush the hot sauce mixture onto the chicken immediately after frying for maximum flavor.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover chicken in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken on a platter with a side of coleslaw and pickles.
Garnishes:
Garnish with chopped fresh parsley or green onions.
Pairings:
Pair with a cold beer or a glass of sweet tea.
Suggested side dishes:
- Coleslaw
- Mac and cheese
- Biscuits
- Cornbread
Troubleshooting advice:
- If the chicken is not crispy, increase the frying time or temperature.
- If the chicken is too spicy, reduce the amount of cayenne pepper or hot sauce.
Food safety advice:
- Use a cooking thermometer to ensure the internal temperature of the chicken reaches 165°F.
- Avoid cross-contamination by using separate cutting boards and utensils for raw chicken.
Food history:
Nashville hot fried chicken is a popular dish in Nashville, Tennessee, known for its spicy flavor and crispy texture.
Flavor profiles:
Spicy, savory, crispy
Serving suggestions:
Serve hot with a side of coleslaw and pickles.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: American