Nashville Fried Chicken
The ultimate comfort food, Nashville Fried Chicken offers a perfect blend of crispy coating and spicy flavor. This easy weeknight dinner is sure to satisfy your cravings and impress your guests. Make it tonight for a delightful meal!
Equipment
- Skillet
- Whisk
- Frying Pan
- Mixing Bowl
- Wooden Spoon
Ingredients
- 12 oz Boneless and skinless chicken tenders preferred, or chicken breasts (cut into long strips)
- 1 teaspoon Cayenne pepper
- 1.5 teaspoons Garlic powder
- 0.5 teaspoon Onion powder
- 1 teaspoon Cajun spice
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 300 ml Buttermilk
- 2 cups All-purpose flour
- 2 teaspoons Paprika
- 1 teaspoon Cayenne pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- Oil for deep frying
- 1 teaspoon Cayenne pepper
- 1 teaspoon Paprika
- 1 tablespoon Frying oil
Instructions
- Place the chicken tenders in a bowl. If using boneless, skinless chicken breasts, cut them into long strips. Add cayenne pepper, garlic powder, onion powder, Cajun spice, oregano, salt, pepper, and buttermilk. Mix well and marinate in the refrigerator for 4 hours.
- Combine all-purpose flour, paprika, cayenne pepper, garlic powder, and salt in a large bowl, and stir to combine well. Set aside.
- After 4 hours, remove the chicken strips from the marinade and coat them evenly with the flour mixture in the bowl. Place the coated chicken strips on a plate and let them sit at room temperature for 20 minutes to absorb.
- After resting, dip the chicken strips in the flour mixture once more before frying. Heat cooking oil in a frying pan to 350°F – 375°F (176°C – 190°C). Deep fry the chicken for 2 minutes on each side, or until golden brown.
- Transfer the fried chicken to a plate lined with paper towels to absorb excess oil. Drizzle the spiced oil over the chicken and serve immediately.
- After frying the chicken tenders, let the frying oil cool for 10 minutes. Combine 1 tablespoon of the oil with cayenne pepper and paprika in a small dish and whisk until well mixed.
Notes
- Tip 1: Store any leftover fried chicken in an airtight container in the fridge for up to 3 days. To reheat, place it in the oven to maintain its crispiness.
- Tip 2: You can freeze the cooked chicken for up to 2 months. For best results, freeze pieces in a single layer, then transfer to a freezer bag.
- Tip 3: Serve with coleslaw, pickles, or a side of cornbread to balance the heat.
- Tip 4: If you're sensitive to heat, feel free to reduce the amount of cayenne pepper used in the marinade.
- Tip 5: If you're making a larger amount, fry in batches to ensure even cooking and avoid temperature drops in the oil.