Nashville Hot Chicken
This is the state dish of Tennessee. The famous crispy fried chicken with the sweet and spicy sauce is iconic in the Volunteer state. I hope you like it.
Cast iron skillet or electric skillet
Oil for cooking
Rubber gloves to prevent flour-clump hands
1 chicken cut into 8 pieces (I used breast and thighs)
2 cups buttermilk
1/4 cup pickle juice
Mix ingredients; let brine for an hour minimum (4 is better)
Flour dredge:
2 cups flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon cayenne
Mix all ingredients
Mix for dipping:
1 cup buttermilk
1 teaspoon hot sauce
Put on gloves
With left hand, place chicken in flour mixture and heavily coat both sides
With right hand place chicken in milk mixture
With left hand place chicken in flour and coat again
Place on rack for 20 minutes
Fill cast iron pan (or electric skillet) half full with oil; heat to 350 degrees
Fry chicken to 175 degrees internal temp in skillet, about 9 minutes per side
Hot sauce:
1/2 cup butter
2 tablespoons cayenne pepper (chipotle is good too!)
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon black pepper
2 tablespoons brown sugar
Mix all ingredients and heat in a small skillet for 7 minutes until sugar is melted
Dip chicken in sauce
Serve
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