Nashville Hot Chicken Recipe

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  Buttermilk, Cultured, Low-Fat(240g)
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  ¼ Cup Pickle Juice (From The Pickle Chips, 2 Oz, $0.14)
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  Hot Sauce, Frank'S RedHot(60g)
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  Chicken Thigh, Boneless Skinless(680g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Flour, All-Purpose, White(240g)
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  Cornstarch(60g)
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  Baking powder(5g)
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  Vegetable oil(480g)
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  Cayenne Pepper, Ground(30g)
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  Brown sugar(5g)
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  Paprika, Ground(8g)
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  Chili powder(15g)
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  Garlic powder(15g)
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  ½ tsp freshly cracked black pepper ($0.08)
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  1 Tbsp Salt (Divided, $0.12)
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  Bread, Crusty, White(100g)
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  Pickles, Dill, Canned

Instructions

1. 1Combine the buttermilk, Frank's RedHot Sauce, and pickle juice in a large bowl or zip-top bag. Add the chicken thighs and toss to coat evenly. Refrigerate for 1 hour.
2. 2Remove the chicken from the marinade and strain the buttermilk into a clean shallow bowl. In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt until combined.
3. 3Dredge each chicken thigh in the flour mixture, dip back into the buttermilk, then coat again in the flour mixture, pressing gently to adhere. Place the breaded chicken on a clean plate and repeat with all remaining pieces.
4. 4Fill a heavy-bottomed skillet with vegetable oil about one-third of the way up. Heat the oil to 350°F over medium-high heat, using an instant-read thermometer to verify temperature. Carefully place two chicken thighs into the hot oil and do not move them for at least 3 minutes to prevent the coating from dislodging.
5. 5Fry until the first side is golden brown, about 4–5 minutes. Using tongs, gently flip the chicken and continue cooking until an instant-read thermometer inserted into the thickest part reads 165°F, another 4–5 minutes. Transfer the cooked chicken to a wire rack and repeat with the remaining two chicken thighs.
6. 6While the chicken cooks, combine the cayenne pepper, brown sugar, paprika, chili powder, garlic powder, salt, and black pepper in a separate bowl.
7. 7Once all chicken is finished cooking and resting on the wire rack, turn off the heat. Carefully whisk ½ cup of the reserved hot oil into the spice blend until a paste forms, then brush the mixture evenly over both sides of all chicken thighs.
8. 8Divide the Nashville hot chicken evenly among 4 airtight containers while still warm, along with crusty bread and dill pickle chips on the side. Seal and refrigerate for up to 4 days.