This is precisely what it sounds like – crispy, heat-packed fried chicken from Nashville in Tennessee, which you can make at home using a buttermilk-based marinade and a flour-based coating to ensure crispness. The Nashville finish includes a buttery hot sauce, buttermilk, and a thorough flour-based layer.
You can reduce the cayenne to your taste if you prefer a softer touch. You can use any hot sauce you like, depending on your preference.
These biscuits can be served with cold pickle chips to help soak up the sauce.
To taste, add Kosher Salt and freshly ground Black Pepper
Two teaspoons of onion powder
One teaspoon of garlic powder
Buttermilk 2 cups
Two large eggs
Skin-on, bone-in chicken thighs weighing 4 pounds
4 cups of self-rising FFlourCanola oil 8 cups
For the BUTTER MIXTURE
Half a cup of unsalted butter
1/4 cup hot sauce
Cayenne pepper, 1/2 teaspoon
BUTTERMILK MULTITUDE: In a large bowl, whisk 1/2 cup warm (not hot) water, five teaspoons of salt, two teaspoons of pepper, garlic powder, and onion powder. Incorporate buttermilk and the eggs.
Combine the chicken with BUTTERMILK MULTIPLE in a gallon-sized Ziploc bag or a large bowl. Marinate for 8 hours up to 1 day. Turning the bag every so often is recommended. Drain the marinade from the chicken.
Work one chicken at a time and dredge it in floFlourntil evenly coated. Toss the chicken back into the floFlourd and let it stand for 15 minutes. Gently toss the chicken again until it is evenly coated. Remove the excess floFlourd and remove it by shaking.
Preheat oven to 325 degrees F.
Heat the canola oil over medium-high heat in a large stockpot Dutch Oven until it reaches 350 degrees F according to a deep-frying thermometer.
Fry the chicken in batches until golden brown. Flipping it once is enough. Transfer the chicken to a baking tray fitted with a rack.
Bake until the chicken is cooked through and reaches an internal temperature of 175°F, approximately 10-15 minutes. Brush chicken with butter mixture.
Serve immediately, with Biscuits if desired.