KFC has already been defeated on but better and now they want to try to conquer Nashville hot chicken? How you going to do Nashville like that?! Papa will not allow it.
SUPPLIES USED:
Serves: 4-6
INGREDIENTS:
Chicken:
6 chicken breasts cut into tenders
2 Tbsp kosher salt
2 tsp MSG
season chicken with MSG salt and let cure for 2 hours or up to overnight
Dredge:
3 cups all-purpose flour
1 Tbsp (10g) kosher salt
2 tsp MSG
2 tsp white pepper
1 Tbsp garlic powder
1 Tbsp smoked paprika
2 tsp onion powder
Buttermilk Dip:
2 large eggs
2 cups buttermilk
3 Tbsp hot sauce
2 Tbsp pickle juice
Hot Chicken Oil (MIX THIS TO BE READY FOR HOT OIL AHEAD OF TIME)
1.5 cup hot oil
4 Tbsp cayenne
1 Tbsp smoked paprika
1 Tbsp garlic powder (POWDER NOT GRANULES)
1 Tbsp kosher salt
2 Tbsp dark brown sugar
1 Tbsp MSG
Assembly:
White Bread
Thick Cut dill Pickles
Stab da chicken with a pickle on da bread
INSTRUCTIONS:
Hot Chicken Method:
Cut chicken breasts lengthwise into tenders.
Separately mix together kosher salt and msg. Season the chicken tenders thoroughly with the msg salt on both sides. Cover with plastic wrap and fridge for 1 hour to overnight.
For the dredge, in a large bowl combine all dry ingredients. Whisk until combined.
For the buttermilk dip, whisk the eggs together in a large bowl before whisking in the buttermilk, hot sauce, pickle juice, and an optional sprinkling of msg salt.
Heat a heavy-bottomed pot filled with 2.5-inches of vegetable oil to 335F.
For the hot oil spice, in a heat-proof bowl add and combine all dry ingredients. Set to the side until ready to add oil.
Drizzle a small amount of buttermilk mixture over the dredge mixture while stirring vigorously.
Coat chicken thoroughly with the dredge (no wet spots), shake off excess, and dunk into the buttermilk mixture, and back into the dredge pressing the dredge aggressively into the chicken. Transfer to a flour-coated baking sheet, and repeat with the remaining tenders.
To fry, carefully lay 3-4 tenders into the frying oil for 6-8 minutes or an internal temperature of 165F.
Place chicken on a wire rack set over a rimmed baking sheet to drain.
Immediately whisk the hot oil into the spicy oil mixture until combined.
Dunk the chicken into the mixture thoroughly coating then drain on a wire rack.
Add chicken on top of a slice of white bread, and top with a pickle.
