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🥞 American
Lunchbox Nashville Hot Chicken
🥞 American
Buttermilk-brined fried chicken brushed with a fiery cayenne oil, served on white bread with pickles. Ready in about 50 minutes.
Prep 20 min Cook 30 min Serves 4 Medium Ingredients
- 🍗Chicken1 kg, thighs
- 🧄Garlic2 cloves, grated
- 🫙Vegetable Oilfor deep frying
- 🌾All-Purpose Flour2 cups
- 🌶️Red Chili Powder2 tbsp cayenne
- 🌶️Smoked Paprika1 tsp
- 🫙Brown Sugar1 tbsp
- 🫙Hot Sauce2 tbsp
- 🧀Buttermilk2 cups
Optional extras
- 🍞Bread4 slices
- 🫙Picklesto serve
Instructions
- 1
Marinate the chicken in buttermilk and hot sauce for at least 1 hour.
- 2
Dredge in seasoned flour, pressing to coat.
- 3
Deep-fry at 170°C for 12–15 minutes until cooked through (74°C inside).
- 4
Whisk 1/2 cup of the hot frying oil with cayenne, brown sugar, paprika and garlic.
- 5
Brush the spicy oil over the chicken and serve on bread with pickles.
Chef's tip
Keep the oil at a steady temperature and fry in batches.
Lunchbox Nashville Hot Chicken
- Time
- 50 min
- Serves
- 4
- Level
- Medium
- Prep / cook
- 20 / 30 min
Ingredients
- 🍗 Chicken1 kg, thighs
- 🧄 Garlic2 cloves, grated
- 🫙 Vegetable Oilfor deep frying
- 🌾 All-Purpose Flour2 cups
- 🌶️ Red Chili Powder2 tbsp cayenne
- 🌶️ Smoked Paprika1 tsp
- 🫙 Brown Sugar1 tbsp
- 🫙 Hot Sauce2 tbsp
- 🧀 Buttermilk2 cups
Optional
- 🍞 Bread4 slices
- 🫙 Picklesto serve
Steps
- Marinate the chicken in buttermilk and hot sauce for at least 1 hour.
- Dredge in seasoned flour, pressing to coat.
- Deep-fry at 170°C for 12–15 minutes until cooked through (74°C inside).
- Whisk 1/2 cup of the hot frying oil with cayenne, brown sugar, paprika and garlic.
- Brush the spicy oil over the chicken and serve on bread with pickles.
