Nashville Hot Chicken

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Marinate chicken in buttermilk and hot sauce for several hours.

3. 3

   Season flour and cornstarch, then dredge chicken thoroughly.

4. 4

   Fry until crisp and the centre reaches a safe temperature. Keep the oil at 175–180°C and cook in uncrowded batches until evenly golden; drain between batches and allow the oil to return to temperature.

5. 5

   Whisk hot frying oil with cayenne, sugar, paprika and salt. Keep the oil at 175–180°C and cook in uncrowded batches until evenly golden; drain between batches and allow the oil to return to temperature.

6. 6

   Brush over chicken and serve on bread with pickles. For whole pieces of meat, verify doneness in the thickest part with a clean thermometer; poultry must reach at least 74°C before serving.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.