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Nashville Spicy Fried Chicken

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Member since 2020
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Serves 4-8 | Prep Time 25 mins | Cook Time 10 to 12 mins

Why I Love This Recipe

very good

Ingredients You'll Need

4 chicken thigh and leg quarters Or 1 whole chicken cut into 8 pieces
Salt generously

3 cups (450g) flour
3 teaspoons (10g) kosher salt

Buttermilk Dip:
2 large eggs
2 cups (475ml) buttermilk
2 tbsp. (30ml) hot sauce
2 tbsp. (30ml) pickle juice

Spice Bath:
2 cups hot oil
4 tbsp. (25g) cayenne
1 tbsp. (11g) garlic powder
1 tbsp. (8g) smoked paprika
2 teaspoons (6g) kosher salt
2 tbsp. (25g) dark brown sugar


Cure chicken overnight by seasoning with salt and drying out in the refrigerator overnight. Use a rack and sheet tray setup.

Make the dredge with flour and salt. Make the buttermilk mix with eggs, buttermilk, hot sauce, pickle juice. Make spice mix and place off to the side.

Double dredge each piece of chicken. First in the flour dredge and then in the buttermilk and back in the flour mix. Repeat this process twice for each piece of chicken.

Bring oil to 350º and begin frying chicken until golden brown and internal temperature reaches 160º.

Use the fryer oil to make the spice bath. When the chicken is done frying it will be dipped in the spice bath and place on a cooling rack and sheet tray until ready to serve.

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