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Nashville Hot Chicken

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Prep Time 20 minutes
Cook Time 20 minutes
Wait 2 hours
Total Time 2 hours 40 minutes
Servings: 6 servings
Course: Dinner, Lunch
Ingredients Method

Ingredients
  

  • 6 large chicken breasts cleaned and butterflied
  • 2 tbs fresh ground black pepper
  • 4 tbs kosher salt
  • 2 tsp red pepper flakes
  • 2 cups buttermilk if you do not have buttermilk, squeeze half a lemon in 2 cups of regular whole milk and stir
  • 2 tablespoons Korean chili paste
  • 4 cups all-purpose flour
  • 4 cups Canola oil for frying
  • 8 tablespoons cayenne pepper
  • 2 tablespoons dark brown sugar
  • 2 tsp ancho chili powder
  • 2 tsp garlic powder
  • 2 tsp paprika
  • Biscuits and sliced pickles for serving see recipe for jalapeno cheddar biscuits here

Method
 

  1. In a large bowl add the buttermilk and half of each of the spices and mix. In a separate bowl, add the flour and the rest half of the spices. Add the chicken in the buttermilk mixture and marinade for up to two hours
  2. Remove the chicken from the bowl and pat dry
  3. In Dutch oven or a deep cast iron skillet, add some cayenne, paprika, red chili flakes, and garlic powder, and toasts until fragrant. Add oil and heat over a medium-high flame until it reaches 325 degrees
  4. Coat the chicken with the flour-spice mixture, one piece at a time, until it is evenly covered
  5. Add the chicken (as many as you can fit in the fryer maintaining a little space), skin down, frying until crisp and dark golden brown on both sides, about 8 minutes each side
  6. Repeat until all chicken is fried
  7. Place on a wire rack and allow to cool.
  8. Brush with Korean chili paste on both sides
  9. Serve with biscuits and pickle