Red Meat Allergy Friendly Nashville Hot Fried Chicken
Total time5 hr 10 min
Prep time30 min
Cook time40 min
4.6(19)
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Learn more →Ingredients
4 servings
For the brine
- 3 lbs bone-in, skin-on chicken pieces (drumsticks, thighs, and/or breast halves cut crosswise)
- 2 cups buttermilk
- 1 tbsp hot sauce
- 1 tsp salt
- 1 tsp black pepper
For the dredge
- 2 cups all-purpose flour
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
For frying
- 4 cups vegetable oil or lard, for frying
For the hot paste
- 3 tbsp lard butter or unsalted butter
- 3 tbsp cayenne pepper
- 1 tbsp dark brown sugar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp salt
For serving
- 8 slices white sandwich bread
- ½ cup dill pickle chips
Instructions
- 1
In a large bowl, whisk together the buttermilk, hot sauce, 1 tsp salt, and 1 tsp black pepper. Add the chicken pieces, turning to coat, then cover and refrigerate for at least 4 hours or up to overnight.
- 2
When ready to fry, set a wire rack over a rimmed baking sheet. In a second large bowl, whisk together the flour, 2 tsp salt, 1 tsp black pepper, garlic powder, onion powder, and smoked paprika.
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