Ingredients:
4 bone-in chicken breasts or thighs
1 cup buttermilk
2 cups all-purpose flour
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon salt
1 teaspoon black pepper
Vegetable oil, for frying
Chili oil (store-bought or homemade), to drizzle over the chicken
Instructions:
Marinate the chicken in buttermilk.
Fry the Chicken:
Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
In a shallow dish, season the flour with salt and pepper. Dredge each chicken thigh in the flour mixture, shaking off any excess.
Carefully place the chicken pieces in the hot oil, working in batches if necessary to avoid overcrowding the pan.
Fry the chicken for about 15-20 minutes, flipping halfway through, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Coat with Chili Oil:
Once the chicken is cooked, use tongs to remove it from the oil and transfer it to a wire rack or paper towels to drain any excess oil.
Drizzle the chili oil over the fried chicken pieces, ensuring they're fully coated. Adjust the amount of chili oil according to your desired level of spiciness.
Serve:
Serve the Nashville Hot Chicken hot, preferably with white bread slices and pickles on the side to balance the heat.
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