Nashville hot chicken
This recipe is part of a series of ideas for using this lacto-fermented chilli sauce. A speciality of - you’ve guessed it - Nashville, Tennessee, Nashville hot chicken is a dish of crunchy, fried chicken doused in a spicy sauce. Vary the heat level according to your preference, but we think the dish should live up to its name! We’ve served the chicken on a hamburger bun, but traditionally, it would be served on plain white sliced bread. A potato salad would be particularly lovely on the side.
Ingredients
Metric
Imperial
Dredge
- 300g of Doves Farm Organic Plain White Flour
- 2 tsp cayenne pepper
- 2 tsp salt
- 1 tsp white pepper
Chicken
- 6 boneless, skinless chicken thighs, bashed out to an even thickness
- vegetable oil, for frying
Spicy paste
- 25g of butter
- 2 tbsp of cayenne pepper, or use 3 to make it spicier
- 1 tbsp of brown sugar
- 1 tsp garlic powder
- 2 tsp salt
- 2 tbsp of fermented chilli sauce, or more to taste
To serve
- 6 burger buns
- dill pickle slice to taste
Method
Prepare a metal rack over a baking tray, for holding the chicken
Combine all the ingredients for the dredge and set aside
- 300g of Doves Farm Organic Plain White Flour
- 2 tsp cayenne pepper
- 2 tsp salt
- 1 tsp white pepper
Dip the chicken in the flour, then the wet mixture, then the flour, then place onto the rack
- 6 boneless, skinless chicken thighs, bashed out to an even thickness
Heat up the oil for deep-frying to a temperature of 170ºC (giving the chicken this time to rest will help the coating stick better)
- vegetable oil, for frying
Fry the chicken for 6 minutes, or until golden brown and cooked through - an instant read thermometer should register 70°C when probed into the thickest part of the meat (the temperature will continue to rise as the chicken rests)
Allow the oil to cool a little - a few minutes will be fine
Pour 50ml of the still hot oil over the butter cubes, then add the remaining spicy paste ingredients
- 25g of butter
- 2 tbsp of cayenne pepper, or use 3 to make it spicier
- 1 tbsp of brown sugar
- 1 tsp garlic powder
- 2 tsp salt
- 2 tbsp of fermented chilli sauce, or more to taste
Brush the spicy paste over the chicken and serve with the pickles in buns
- 6 burger buns
- dill pickle slice
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