Pan-Fried Nashville Hot Chicken
We’re taking this week to say “THANK YOU” to some of our local vendors for their help in providing proteins to Sonoma County during this tumultuous time. Made with Rocky Air-Chilled chicken thighs and chicken breasts from Petaluma Poultry, this chicken packs one heck of a wallop! Crispy fried chicken is bathed in a sweet, spicy sauce for a flavor that’s 100% soulfood – it’s the closest you can get to Nashville without hopping on a plane.
- Serves: 6-8 servings
- Prep Time: Overnight
- Cook Time: 30 minutes
Ingredients
- 2-3 lbs. Rocky Bone-in Chicken Thighs or Bone-in Split Chicken Breasts
- 3 c. Buttermilk or Whole Milk+1 tbsp. Lemon Juice
- 2 tbsp. Vinegar Hot Sauce
- 3-4 c. All-Purpose Flour
- 1 tbsp. Cayenne Pepper
- 2 tsp. Chili Powder
- 2 tsp. Hot Paprika
- 1 tbsp. Garlic Powder
- 1 1/2 tbsp. Seasoned Salt or Kosher Salt
- 2 tsp. Black Pepper
- Peanut Oil (for frying)
- Sliced Pickles & White Bread (for serving)
- FOR SAUCE
- 1 c. Frying Oil
- 4-6 tsp. Cayenne Pepper (adjust to taste, hot or mild)
- 2 tbsp. Brown Sugar
- 1 tsp. Smoked Paprika
- 1 tsp. Chili Powder
- 2 cloves Garlic, grated
Instructions
Combine cayenne pepper, chili powder, hot paprika, garlic powder black pepper, and seasoned salt with flour until well mixed, then transfer seasoned flour to a large paper bag. In a large mixing bowl, combine buttermilk and hot sauce until well mixed, then submerge chicken in mixture. Cover tightly and refrigerate for at least 3 hours or overnight.
When chicken has finished marinating, transfer to a large paper bag with the flour. Tightly roll the top of the bag to seal and shake vigorously so that chicken is thoroughly coated. Remove chicken from bag and gently shake off excess flour, then transfer to a wire rack. Allow chicken to rest for 15-20 minutes to ensure the coating adheres.
While chicken rests, heat about 2 to 2 1/2 inches oil to 340 degrees in a large cast iron skillet; preheat oven to "keep warm" setting or 275 degrees. Fry chicken four pieces per batch. Allow outer coating to crisp briefly on each side, then cover with a lid. Allow chicken to steam, until center is no longer raw, then remove lid and allow chicken to re-crisp. Remove and drain on a large plate line with paper towels; repeat with remaining chicken pieces, placing finished fried chicken in the oven to keep warm. Combine sauce ingredients in a small mixing bowl, stirring until sugar is dissolved. Brush sauce onto finished chicken and serve immediately.
To plate, place a piece of chicken atop a couple slices of white bread and drizzle with extra sauce, if you want it. Crown your Nashville hot chicken with sliced pickles and dig in while it's hot!
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