Recipe courtesy of Steuben's Food Service

Nashville Hot Chicken

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  • Level: Intermediate
  • Total: 1 day 1 hr (includes overnight marinating)
  • Active: 40 min
  • Yield: 3 to 4 servings
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Ingredients

Chicken:

Sauce:

Directions

Special equipment:
a deep-frying thermometer
  1. For the chicken: Pour enough buttermilk over the chicken pieces to cover them and place in refrigerator at least 24 hours.
  2. Preheat a Dutch oven filled three-quarters of the way with peanut oil to 275 degrees F.
  3. Drain chicken in a colander, then coat chicken in enough seasoned flour to coat.
  4. Gently drop chicken into oil and cook until internal temperature reaches 165 degrees F, roughly 18 minutes. Set aside.
  5. For the sauce: Meanwhile, combine the canola oil, bacon fat, cayenne powders, sugar, pickle juice, paprika, garlic powder and chili powder together in a bowl and whisk until smooth. Gently pour 1 cup of the mixture over fried chicken and toss in a bowl, making sure to completely coat chicken (watch your eyes, this stuff is no joke!). (Save remaining sauce for another use.)
  6. Remove from bowl and enjoy!
Michael Ruhlman

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