Nashville-Style Hot Chicken

Name: Nashville-Style Hot Chicken
Prep time: 20 min
Cook time: 50 min
Yield: 12
Cuisine: Deep South,
Ingredients: 2 tbsps McCormick® Chili Powder; 1 tbsp McCormick® Red Pepper, Ground; 1 tbsp McCormick® Garlic Powder; 1 tbsp salt; 2 tsps McCormick® Black Pepper, Ground; 2 cups buttermilk; 4 pounds bone-in chicken parts breasts cut in half or thirds; 2 cups flour; 2 tsps baking powder; Vegetable oil for frying; 1/3 cup vegetable oil; 1/3 cup white vinegar; 1/4 cup McCormick® Red Pepper, Ground; 1/4 cup honey; 1/2 tsp salt

Set your taste buds ablaze with this fiery fried chicken, sizzling with hot cayenne pepper in the breading and the tangy sweet sauce. Serve with pickle chips and white bread. Photo credit: Julie Gransee from Lovely Little Kitchen.

20m

PREP TIME

50m

COOK TIME

441

CALORIES

15

INGREDIENTS

Servings: 12

Ingredients

Fried Chicken
2 tablespoons McCormick® Chili Powder
1 tablespoon McCormick® Ground Cayenne Red Pepper
1 tablespoon McCormick® Garlic Powder
1 tablespoon salt
2 teaspoons McCormick® Pure Ground Black Pepper
2 cups buttermilk
4 pounds bone-in chicken parts, breasts cut in half or thirds
2 cups flour
2 teaspoons baking powder
Vegetable oil, for frying
Nashville-Style Hot Sauce
1/3 cup vegetable oil
1/3 cup white vinegar
1/4 cup McCormick® Ground Cayenne Red Pepper
1/4 cup honey
1/2 teaspoon salt

KEY PRODUCTS

INSTRUCTIONS

1 For the Fried Chicken, mix chili powder, red pepper, garlic powder, salt and black pepper in small bowl. Mix buttermilk and 1 tablespoon of the spice mixture in large bowl. Add chicken; turn to coat. Cover. Refrigerate at least 1 hour or overnight for best flavor.
2 Mix flour, baking powder and remaining spice mixture in another large bowl until well blended. Remove chicken from buttermilk mixture. Coat in seasoned flour. Once all of the chicken has been coated, coat again in seasoned flour.
3 Pour oil into large deep skillet or deep fryer, filling no more than 1/3 full. (Oil should come halfway up to chicken.) Heat to 375°F on medium-high heat. Add chicken in batches to hot oil. Fry 7 to 8 minutes per side or until cooked through and golden brown. Drain on paper towels. Keep warm.
4 Meanwhile, for the Hot Sauce, mix oil, vinegar, red pepper, honey and salt in small bowl until well blended. Brush fried chicken with sauce to coat well. Serve chicken with slices of white bread and pickles, if desired.