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| NASHVILLE HÓT CHICKEN |
INGREDIENTS
- 2 cups buttermilk
- ⅓ cup hót sauce
- 2½ cups all-purpóse flóur
- 3 tablespóóns córnstarch
- 3 tablespóóns seasóned salt
- 1 tablespóón paprika
- 2 teaspóóns cayenne pepper
- 2 teaspóóns black pepper
- ½ teaspóón garlic pówder
- 1 tablespóón ónión pówder
- 10 pieces chicken
- Vegetable óil fór frying
- ⅓ cup cayenne pepper
- 1½ tablespóóns dark brówn sugar
INSTRUCTIÓNS
- In a medium sized bówl, whisk tógether buttermilk and hót sauce and set aside.
- Next add flóur, córnstarch, seasóned salt, paprika, cayenne pepper, black pepper, garlic pówder and ónión pówder tó a paper bag and shake tó mix well.
- Dip each piece óf chicken intó seasóned flóur and then intó buttermilk then back intó seasóned flóur thóróughly cóating each piece. Then add each piece tó baking sheet tó rest.
- Finish cóating all chicken and let sit fór 15-20 minutes until cóating has set.
- While cóating sets, add 2 - 2½ inches óf óil tó a cast irón skillet ór heavy bóttóm skillet and heat óver medium high heat. Alsó turn ón óven tó 275 degrees.
- This is my test fór knówing when the óil is ready: Big Mama always tóssed a tiny bit óf flóur in the óil and if it began tó fry and sizzle, the óil was ready.
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