PocketCook

From @Joshua Weissman Recipes

Nashville Hot Chicken

1 hr · Serves 4

1 hrtotal
25 minhands on
22steps
4servings

Watch it

Ingredients

For the chicken marinades

  • 2 cups buttermilk (480 mL)
  • 2 tbsp Frank's RedHot (30 mL)
  • 1 tbsp kosher salt (10 g)
  • 2 tsp MSG (7 g)
  • 4 chicken leg quarters (about 900 g)
  • 900 g chicken breast, cut into 1/2 inch (1.3 cm) strips

For the ranch dressing

  • 3/4 cup mayonnaise (116 g)
  • 1/2 cup sour cream (125 g)
  • 3 cloves garlic, grated
  • 2 tbsp fresh parsley, finely chopped (6 g)
  • 2 tbsp fresh dill, finely chopped (6 g)
  • buttermilk, as needed
  • kosher salt and freshly cracked black pepper, to taste

For the cabbage slaw

  • 1/4 head green cabbage, thinly sliced (about 4 cups)
  • 1/4 cup mayonnaise (60 g)
  • kosher salt, to taste
  • 1 tsp granulated sugar (4 g)
  • 2 tbsp apple cider vinegar (20 g)
  • freshly cracked black pepper, to taste
  • To assemble
  • neutral oil, for frying
  • 4 slices white bread or Texas toast
  • 4 brioche buns, toasted with butter
  • dill pickle slices

For the flour dredge

  • 3 cups all-purpose flour (450 g)
  • 1/2 cup cornstarch (60 g)
  • 1 tbsp kosher salt (10 g)
  • 1 tsp MSG (3 g)
  • 2 tsp smoked paprika (7 g)
  • 1 tsp cayenne powder (3 g)
  • 2 tsp garlic powder (7 g)

For the spicy oil mix

  • 1/4 cup cayenne powder (40 g)
  • 1 tbsp smoked paprika (10 g)
  • 1 tbsp garlic powder (10 g)
  • 1/2 tsp onion powder (~1 g)
  • 2 tsp kosher salt (7 g)
  • 2 tbsp dark brown sugar (25 g)
  • 2 tsp chicken bouillon powder (7 g)
  • 1 cup hot frying oil (240 mL)

For the leg quarters

    For the chicken tenders

      To assemble

        Method

        For the chicken marinades

        1. In a bowl, whisk together the buttermilk, Frank's RedHot, salt, and MSG.

        2. Divide the marinade into two bowls, putting the leg quarters in one bowl and the chicken breast strips in the other, ensuring all meat is fully submerged.

        3. Cover both bowls with plastic wrap and place in the fridge overnight.

          Then 480 min of waiting

        For the ranch dressing

        1. In a medium bowl, combine the mayonnaise, sour cream, grated garlic, parsley, and dill.

        2. Whisk in a tablespoon of buttermilk to reach the desired sandwich sauce consistency.

        3. Season with salt and pepper to taste, then cover and store in the fridge.

        For the cabbage slaw

        1. In a bowl, combine the sliced cabbage, mayonnaise, salt, sugar, apple cider vinegar, and black pepper.

        2. Mix thoroughly using your hands until evenly distributed.

        For the flour dredge

        1. Whisk together the flour, cornstarch, salt, MSG, smoked paprika, cayenne, and garlic powder in a large bowl.

        For the spicy oil mix

        1. In a heat-proof bowl, whisk together the cayenne powder, smoked paprika, garlic powder, onion powder, salt, dark brown sugar, and chicken bouillon powder until combined.

        For the leg quarters

        1. Heat neutral oil in a pot to 325°F (163°C).

        2. Flick small droplets of the buttermilk marinade into the flour dredge using your fingers and toss to create crispy clumping bits.

        3. Dredge the chicken leg quarters in the flour, pressing firmly into all sides and under the skin to cover completely.

        4. Fry the leg quarters in the hot oil until an internal temperature of 165°F (74°C) is reached, 12–15 minutes.

          Be careful with the heat control so the chicken does not burn at the bottom of the pot.

        5. Ladle 1 cup of the 350°F (177°C) hot frying oil into the prepared spicy oil mix bowl and whisk together.

        6. Toss the fried leg quarters directly into the spicy oil mix, then drain on a wire rack.

        For the chicken tenders

        1. Heat neutral oil in a pot to 350°F (177°C).

        2. Dredge the chicken breast strips in the remaining flour mix using the same method as the leg quarters.

        3. Fry the tenders in batches until cooked through to 165°F (74°C), 3–5 minutes.

        4. Remove the tenders and immediately coat them in the spicy oil mix, then transfer to a wire rack.

        To assemble

        1. Place a fried leg quarter on a slice of white bread and top with pickle slices to serve.

        2. Spread ranch dressing on the bottom half of a toasted brioche bun, layer with pickles, 2-3 tenders, cabbage slaw, and top with more ranch dressing before closing with the top bun.

        Get PocketCook

        Free. It puts this on your shopping list, keeps your place, and rings when something is ready.