Nashville Hot Chicken

Method

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1. Mix the buttermilk, hot sauce and salt in a large bowl. Add the chicken, turn to coat, cover and marinate in the fridge for at least 4 hours.

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2. Whisk the dredge ingredients together in a wide dish.

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3. Lift each piece out of the brine, letting the excess drip off, and press into the dredge. Dip it back briefly in the brine, then dredge again, pressing firmly to make a thick, craggy coat. Set on a rack.

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4. Heat the frying oil to 175°C / 350°F in a deep, heavy pot, about 8 cm deep.

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5. Fry the chicken in batches for 12 to 14 minutes, turning once, until deep golden and 74°C / 165°F in the thickest part. Drain on a rack.

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6. Carefully ladle 120 ml of the hot oil into a heatproof bowl and whisk in the cayenne, sugar, paprika, garlic powder and salt to a paste.

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7. Brush the paste generously over the hot chicken.

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8. Serve on slices of white bread with pickles.

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Chef’s Tips

• Whisk the paste into oil that is hot but not smoking, so the spices bloom without scorching.
• Double dredge and press hard. The craggy coat is what holds the paste.
• Keep the frying oil at 175°C. Cold oil makes greasy chicken.

Common Substitutions & Variations

• Out of buttermilk? Stir a tablespoon of lemon juice or vinegar into the same amount of ordinary milk and let it sit five minutes before using.

Pairing Suggestions

• Coleslaw
• Mac and cheese
• A cold pale ale

Storage & Reheating

Best eaten within the hour. Refrigerate up to 3 days and re-crisp on a rack at 200°C for 15 minutes. It is not suitable for freezing.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.