Rye Free Nashville Hot Fried Chicken

Total time5 hr 10 min

Prep time30 min

Cook time40 min

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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
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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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