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North America
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Crunchy buttermilk fried chicken brushed with a fiery cayenne spiced oil and served Nashville style with white bread and pickles.
25 min + 4 hr marinate
30 min
6 servings
Hard
25 min + 4 hr marinate prep + 30 min cook
3 lb (1.36 kg) bone in, skin on chicken thighs and drumsticks 2 cups (480 ml) buttermilk 2 tbsp hot sauce 2 tsp kosher salt, divided 2 cups (240 g) all purpose flour 2 tsp paprika 1 tsp garlic powder 1 tsp ground black pepper 1/2 tsp cayenne pepper Neutral frying oil, about 6 cups (1.4 L) For the hot coating: 1/2 cup (120 ml) hot frying oil 3 tbsp cayenne pepper 1 tbsp packed brown sugar 1 tsp paprika 1 tsp garlic powder 1/2 tsp chili powder 1/2 tsp kosher salt White sandwich bread and dill pickle slices, for serving
1. Whisk buttermilk, hot sauce, and 1 teaspoon salt in a bowl. Add chicken, cover, and refrigerate for at least 4 hours or overnight. 2. In a shallow dish combine flour, paprika, garlic powder, black pepper, cayenne, and remaining 1 teaspoon salt. 3. Remove one piece of chicken from the marinade, allow excess to drip off, dredge thoroughly in flour, dip briefly back into buttermilk, then dredge in flour a second time. Press the coating firmly onto the chicken. Repeat. 4. Heat 2 inches of neutral oil in a heavy pot to 325°F (163°C). 5. Fry chicken in batches without crowding the pot, turning occasionally, for 12 to 16 minutes depending on size, until golden brown and the thickest part reaches at least 165°F (74°C). 6. Transfer chicken to a wire rack. Carefully measure 1/2 cup of the hot frying oil into a heatproof bowl. 7. Whisk cayenne, brown sugar, paprika, garlic powder, chili powder, and salt into the hot oil. 8. While the chicken is still hot, brush the spicy oil generously over every piece. 9. Serve immediately over white bread with plenty of dill pickle slices.
SCHNAX TIP
The cayenne coating is intentionally hot. For a milder version, reduce cayenne to 1 tablespoon. Monitor frying temperature between batches; oil that is too cool makes greasy chicken.