Nashville Hot Fried Chicken
Bbq · 50 min · Chicken · low-carb, high-protein
546 cal
38g protein
22g carbs
34g fat
per serving · estimated
Ingredients
- 3 lb bone-in chicken pieces
- 2 cups buttermilk
- 2 cups all-purpose flour
- 3 tbsp cayenne pepper
- 1 tbsp brown sugar
- 1 tbsp kosher salt
- 1 tbsp garlic powder
- 6 cups peanut oil
Method
- Soak the chicken in buttermilk with 1 tbsp salt for at least 20 minutes.
- Dredge each piece in flour seasoned with garlic powder, pressing to coat well.
- Heat the peanut oil to 325°F and fry the chicken in batches until the internal temperature reaches 165°F, about 12 to 15 minutes.
- Whisk 1 cup of the hot frying oil with the cayenne, brown sugar, and a pinch of salt to make the Nashville hot paste.
- Brush the fried chicken all over with the hot paste and serve on white bread with pickles.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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