NASHVILLE HOT CHICKEN

790 Calories

We made our way to Nashville for the first time, and even though we already made Nashville Hot Chicken the KFC way, we thought since we’ve now been “cultured” in legitimate Nashville Hot Chicken that we owed you guys a new recipe. When we went to Hattie B’s in Nashville we tasted every style of the chicken including mild, medium, hot, damn hot, and shut the cluck up. The shut the cluck up is made with ghost peppers, so it really made JP sweat. If you are a glutton for spice then this recipe is for you OR it could be a great prank food for your friends. Either that or don’t add as much spice and you better bet that this is a legit hot chicken recipe.

Prep Time: 48 hours
Cook Time: 5 mins
Total Time: 48 hours 5 mins

Author: HellthyJunkFood - Julia
Recipe Type: Entree
Cuisine: American
Serves: 4

Ingredients:

• Buttermilk
  
• 2 Lbs chicken breasts cut into strips
  
• 1 Tbsp Louisiana hot sauce
  
• Smashed garlic
  
• 2 Tbsp Thyme
  
• 2 Cups All Purpose Flour
  
• 2 tsp Sea Salt
  
• 1½ tsp Freshly Ground Black Pepper
  
• Vegetable oil, for frying
  
• Traditional White Bread
  
• Dill Pickle Chips
  

Spicy Sauce:

• ½ Cup Lard, melted and heated (or hot frying oil)
  
• 3 Tbsp Cayenne Pepper
  
• 1 Tbsp (packed) Light Brown Sugar
  
• 1 tsp Freshly Ground Black Pepper
  
• ¾ tsp Sea Salt
  
• ½ tsp Paprika
  
• ½ tsp Garlic Powder
  
• Optional: habanero, ghost peppers, and chili peppers
  

THINGS YOU'LL NEED:

• HJF Cutting Board: https://bit.ly/2Eyhr3R
  
• HJF Apron: https://bit.ly/2Ez9z0
  
• Industrial Deep Fryer: http://amzn.to/2nHDBe6
  
• Batter Pro: http://amzn.to/2bE3wdI
  
• Mr Pig: http://amzn.to/29FDiWT
  

Instructions:

1. For the Marinade and Dip: In a bowl, toss the chicken pieces with salt and pepper, hot sauce, thyme, smashed garlic and submerge completely in buttermilk
   
2. Cover and refrigerate overnight or up to 24-48 hours.
   
3. Coat the marinated chicken strips in All Purpose Flour mixture which consists of salt and pepper
   
4. Working in batches, lower the chicken into the fryer and fry until crisp and golden brown, 4-5 minutes for chicken tenders or until an internal temperature of 165°F
   
5. Remove the chicken and let drain on the rack
   
6. Carefully ladle frying oil into a medium heatproof bowl and whisk in the cayenne pepper, brown sugar, black pepper, salt, paprika, and garlic powder. For spicier add more cayenne and hot peppers. Baste the spice mixture over the hot fried chicken and serve immediately over top a slice of bread and topped with pickle slices.
   

Nutritional Information:

Serving Size: 1 Calories: 790 Fat: 90 Saturated Fat: 15 Unsaturated Fat: 5 Trans Fat: 0 Carbohydrates: 40 Sugar: 3 Sodium: 550 Fiber: 3 Protein: 26 Cholesterol: 85