NASHVILLE HOT CHICKEN
O Active 25 min. | Total 1 hr. plus brining
1. Place gallon-size resealable plastic bag in large bowl. Add chicken to bag.
2. In second bowl, whisk hot sauce, 2 Tbsp sugar, 2 tsp granulated garlic and 3 Tbsp salt with 5 cups water until salt dissolves. Pour over chicken and seal bag. Refrigerate 5 to 8 hr.
3. When ready to fry, fit wire rack into foil-lined rimmed baking sheet. Heat oil in deep fryer to 325°F per manufacturer directions.
4. While oil heats, place flour in large dish and buttermilk in large bowl. Drain chicken.
5. Remove 5 pieces of chicken from marinade, letting excess drip off. Working with a couple of pieces at a time, coat in flour, shaking off excess, then coat in buttermilk, then in flour again. Shake off excess flour.
6. Place 3 or 4 pieces of coated chicken in hot oil; fry until deep golden brown and cooked through (165°F on instant-read thermometer), 6 to 12 min. depending on size. Transfer cooked chicken to prepared wire rack; sprinkle with 1/4 tsp salt. Repeat coating and frying with remaining chicken, adjusting heat to maintain oil temp between 300°F and 325°F.
This story is from the January - February 2024 edition of Good House Keeping - US.
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This story is from the January - February 2024 edition of Good House Keeping - US.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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