Barley Free Dairy Free Nashville Hot Chicken
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Learn more →Ingredients
4 servings
For the brine
- 2 cups dairy free milk
- 2 tbsp apple cider vinegar
- 1 tbsp hot sauce
- 1 tbsp kosher salt
- 1 tsp black pepper
- 3 ½ lb bone-in, skin-on chicken pieces (drumsticks and thighs)
For the dredge
- 2 cups all-purpose flour
- 2 tbsp cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp kosher salt
- ½ tsp black pepper
For frying
- 4 cups neutral oil (such as canola or vegetable oil), for frying
For the hot oil paste
- ½ cup frying oil, reserved from the pot after frying
- 3 tbsp cayenne pepper
- 1 tbsp dark brown sugar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp kosher salt
For serving
- 4 slices white bread
- ½ cup dill pickle slices
Instructions
- 1
In a large bowl, whisk together the dairy free milk, apple cider vinegar, hot sauce, 1 tbsp kosher salt, and 1 tsp black pepper. Let the mixture stand for 2 minutes until it curdles slightly into a dairy-free buttermilk. Add the chicken pieces, turning to coat, then transfer everything to a large zip-top bag or covered container and refrigerate for at least 4 hours or up to overnight.
- 2
When ready to cook, set a wire rack over a rimmed baking sheet. In a large shallow bowl, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper.
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