Nashville Hot Fried Chicken
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Bbq · 55 min · Chicken · high-protein
688 cal
43g protein
48g carbs
36g fat
per serving · estimated
Ingredients
- 1 1/2 lb bone-in chicken pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 1/2 tbsp cayenne pepper
- 1/2 tbsp brown sugar
- 1/2 tbsp kosher salt
- 1/2 tbsp garlic powder
- 3 cups peanut oil
- 4 slices white sandwich bread
- 1/2 cup dill pickle chips
Method (tap to check — screen stays awake)
- 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 the white bread with pickle chips.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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