Try this Nashville Hot Chicken recipe, or contribute your own.
Suggest a better descriptionArrange chicken pieces in a large bowl.
Whisk buttermilk, pickle brine, hot sauce, and egg together in a mixing bowl. Pour marinade over chicken and stir to ensure each piece is thoroughly coated. Cover and let chicken marinate in refrigerator 2 to 4 hours.
Mix flour and salt together in a shallow flat dish. Remove chicken from marinade and blot with paper towels. Reserve marinade. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides; remove chicken from marinade allowing excess to drip back into the bowl. Coat the chicken once again in flour mixture. Place on a rack. Repeat with all chicken pieces. Allow to sit out about 15 minutes to allow coating to dry out a bit.
Place butter and lard in a large pot. Add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium-high heat. Cook and stir until fats melt. Remove from heat; keep sauce warm.
Fill cast iron skillet about 1/3 of the way with vegetable oil. Heat oil to 350 degrees F over medium-high heat. Carefully place chicken into hot oil, skin side down. Maintain an oil temperature of 325 degrees F, adjusting heat as need. Fry until instant read thermometer reads 160 degrees F, 8 to 10 minutes per side.
Transfer chicken to a rack to drain. Brush with the sauce on both sides.
Enjoy!
Chef's Note
For best results, I recommend tossing the chicken pieces with 1 tablespoon of kosher salt in a bowl; cover and refrigerate overnight before marinating.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (738g) | ||
Recipe Makes: 1 | ||
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Calories: 2409 | ||
Calories from Fat: 1414 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 157.1g | 210 % | |
Saturated Fat 14.4g | 72 % | |
Monounsaturated Fat 95g | ||
Polyunsanturated Fat 43.8g | ||
Cholesterol 221.3mg | 68 % | |
Sodium 4253.5mg | 147 % | |
Potassium 1063.4mg | 28 % | |
Total Carbohydrate 212.2g | 62 % | |
Dietary Fiber 10.6g | 42 % | |
Sugars, other 201.6g | ||
Protein 40.9g | 58 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2409
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