Classic Hot Nashville Chicken

Instructions

1. 1

   In a large bowl, combine the buttermilk, 1 tablespoon of cayenne pepper, 1/2 tablespoon of paprika, 1/2 tablespoon of garlic powder, 1/2 tablespoon of onion powder, and 1/2 teaspoon of salt. Mix well.

2. 2

   Add the chicken thighs to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.

3. 3

   In another bowl, combine the all-purpose flour, remaining cayenne pepper, paprika, garlic powder, onion powder, salt, and black pepper. Mix well.

4. 4

   Remove the chicken thighs from the buttermilk mixture, allowing any excess to drip off. Dredge each piece in the seasoned flour mixture, ensuring they are fully coated. Shake off any excess flour.

5. 5

   In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

6. 6

   Carefully add the chicken thighs to the hot oil, cooking in batches if necessary to avoid overcrowding the skillet. Fry each piece for about 6-8 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).

7. 7

   Remove the chicken from the oil and place on a wire rack or paper towels to drain any excess oil.

8. 8

   Serve the hot Nashville chicken immediately, optionally with pickles and white bread.