Nashville Hot Chicken

by Chef Eric "Red" White

Brine:

  • 1 tbsp salt per 1 cup of buttermilk
    • Make enough to completely submerge chicken breasts.
  • Hot sauce
    • Amount will vary according to the sauce you use.

Breading:

  • 3 cups flour
  • 1tbsp. salt
  • 1 tsp. pepper
  • 1 tsp. onion powder
  • 2 tsp. garlic powder

Brine chicken breasts, 24 hours is ideal. Bread chicken and leave in breading mixture for ~45 minutes. Place chicken in deep fryer and fry at 325 F for approximately 8 minutes.

Sauce:

  • 9 1/2 teaspoons Dark Brown Sugar
  • 4 teaspoon Cayenne
  • 3 teaspoon Salt
  • 3 teaspoon Chili Powder
  • 2 teaspoon Granulated Garlic
  • 1 1/2 teaspoon Black Pepper
  • 1 1/2 teaspoon Smoked Paprika
  • 1/8 teaspoon Ghost Pepper Powder (optional)

Mix together with hot oil (not above 250 degrees) and brush over fried chicken. Serve on white bread and garnish with dill pickle slices. ENJOY!

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