American · Dinner
Nashville Hot Chicken
Boneless chicken thighs are buttermilk-brined, dredged in a gluten-free rice flour and cornstarch coating, then fried until crisp. Fried pieces are brushed with a cayenne-heavy paste bloomed in hot oil with brown sugar and paprika. Served on gluten-free white bread with dill pickle slices.
$5
25 minsPrep
18 minsCook
43 minsTotal
MediumLevel
Nutrition per serving
689Calories
45.4gProtein
31.1gFat
56.3gCarbs
13.2gSugar
2.9gFiber
1583mgSodium
393mgChol
6.4gSat Fat
586mgPotassium
142mgCalcium
2.8mgIron
0.6mcgVitamin B12
3.2mgVitamin C
Goes well with
Cold Lager or Pilsner
local
Sweet Iced Tea
international
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Trim the chicken thighs on a board and pat dry with paper towel until the surface is completely dry.
2
Marinate
Submerge chicken in whisked buttermilk and egg, cover and refrigerate 4 hours until plumped.
3
Dredge
Coat each thigh from the buttermilk in rice flour, cornstarch, salt and pepper, pressing until dry-crusted.
4
Fry
Heat oil to 350°F and fry chicken 7 minutes, turning once, until the crust is deep golden and internal temperature reaches 165°F.
5
Bloom
Whisk cayenne, paprika and brown sugar with 3 tablespoons hot frying oil over low heat 1 minute until glossy.
6
Plate
Brush the spice oil over the fried chicken, lay on gluten-free bread and top with dill pickle slices.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh
- 1 cup240ml buttermilk
- 22 large eggs
- 1 cup120g rice flour
- 1/2 cup60g cornstarch
- 2 tsp2 tsp salt
- 2 tsp2 tsp black pepper
- 4 cups960ml vegetable oil, for frying
- 2 tbsp2 tbsp cayenne
- 2 tsp2 tsp paprika
- 4 tsp4 tsp brown sugar
- 4 slices4 slices gluten-free white bread
- 1212 dill pickle slices
