How To Prepare Nashville Hot Chicken ?

Preparation:   

Preparation time: 45 mins

Cooking time: 10-12 mins

Serving: 4

Ingredients:

• 2 tbsp cayenne pepper
• 1 tbsp garlic powder
• 1 tbsp black pepper
• 4 bone-in, skin-on chicken thighs
• 1 tbsp kosher salt
• ½ c canola oil
• 2 tbsp Louisiana hot sauce
• Peanut oil (or canola) for frying
• 8 dill pickles, cut into chips, to serve
• 2 tbsp paprika
• 1 tbsp mustard powder
• 1 tbsp onion powder
• 4 chicken drumsticks
• 2 tsp light brown sugar
• 2 c buttermilk
• 2 c flour
• White bread

Instructions:

1. First make the spice mix by whisking together 2 tbsp cayenne pepper, 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp mustard powder, 1 tbsp black pepper, and 1 tbsp onion powder in a medium bowl.
2. Pat the chicken dry and place in a large bowl. Add 5 tbsp of your spice mix and 1 tbsp of kosher salt to the bowl, and mix well. Be sure the chicken is fully coated.
3. Cover the bowl with plastic wrap and place in the fridge for a minimum of 30 minutes (and a maximum of 24 hours).
4. Next, you’ll make the spicy oil. In a small saucepan over medium heat, combine ½ c canola oil, 2 tbsp of the spice mix, and 2 tsp brown sugar, and stir until the brown sugar dissolves, about 2-3 minutes. Set aside.
5. Finally, make the batter by adding 2 cups of buttermilk and 2 tbsp Louisiana hot sauce to a medium bowl, and mixing well. In a separate medium bowl, place 2 cups of flour. 
6. One by one, dredge each piece of chicken into the flour until well coated. Shake off any excess flour, and then dip them into the buttermilk mixture, then back into the flour.
7. Set aside until ready to cook.

Posted by Coba Grills and we thank Nexgrill for this delicious recipe and the recipe link https://nexgrill.com/blogs/recipes/nashville-hot-chicken-recipe