Nashville Hot Chicken

Step 1

Pat chicken dry with paper towels. Set aside.

Step 2

Make the chicken coating. You'll need three wide, shallow bowls. In one shallow bowl, pour in one cup all-purpose flour and mix it with salt and pepper.

Step 3

In a second shallow bowl, whisk together eggs, buttermilk, and hot sauce.

Step 4

In the third shallow bowl, whisk together the other cup of all-purpose flour and blackened seasoning.

Step 5

Start coating the chicken: Take one piece of patted-dry chicken and place into first bowl of flour (that is seasoned with salt and pepper.) Shake off excess

Step 6

Then dip chicken into buttermilk mixture, letting excess drip back into bowl.

Step 7

Finally, dredge chicken piece again into the final flour bowl (that is seasoned with the blackened seasoning.) Place prepared chicken on a baking sheet. Continue with the rest of the chicken breasts.

Step 8

Heat up the oil: Using a heavy-bottomed pot or large cast iron skillet, pour in oil so it comes up about 3-4 inches inside the pot.

Step 9

Heat oil over medium-high heat until a heat-safe thermometer registers 325°.

Step 10

Fry the chicken: Working in batches, fry 2-3 pieces of chicken at a time, turning occasionally.

Step 11

Fry until it is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160° for white meat and 165° for dark (about 15-18 minutes.)

Step 12

Transfer cooked chicken to a clean wire rack set inside a baking sheet.

Step 13

Prepare the Nashville Hot Sauce: Whisk together cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil. Brush fried chicken with spicy oil.

Step 14

Cook's Notes: I usually just use the oil that I fried the chicken in after it has cooled slightly.

Step 15

Serve chicken on sliced white bread and pickle slices.