Nashville Hot Chicken

Ingredients:

For the Chicken:

• 4 bone-in, skin-on chicken thighs

• 4 drumsticks

• 2 cups buttermilk

• 2 tsp hot sauce

• 1½ tsp kosher salt

  For Dredge and Fry:

• 2 cups all-purpose flour

• 1 tsp kosher salt (for dredge)

• 1 tsp garlic powder

• 1 tsp paprika

• Oil for frying (peanut or canola)

For the Spicy Oil Paste:

• ½ cup frying oil (reserved from the chicken)

• 2½ tbsp cayenne pepper

• 1 tbsp brown sugar

• ½ tsp chili powder

• ½ tsp paprika

• ¼ tsp garlic powder

• ½ tsp kosher salt

To Serve:

• White sandwich bread slices

• Dill pickle chips

Instructions:

1. Marinate the Chicken:
   In a bowl, combine buttermilk, hot sauce, and 1½ tsp kosher salt. Submerge the chicken, cover, and refrigerate for 4–12 hours.

2. Prepare the Dredge:
   Mix flour, 1 tsp salt, garlic powder, and paprika. Remove chicken from marinade, let excess drip off, then dredge well in seasoned flour. Let rest on a rack for 15 minutes.

3. Fry the Chicken:
   Heat oil to 325°F. Fry in batches for 12–15 minutes, until golden and 165°F inside. Drain on rack.

4. Make the Spicy Oil Paste:
   In a heatproof bowl, mix cayenne, brown sugar, chili powder, paprika, garlic powder, and ½ tsp kosher salt. Slowly whisk in the hot reserved frying oil until smooth.

5. Finish & Serve:
   Brush or spoon the spicy oil generously over hot chicken. Serve on white bread with pickles.