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!
