Nashville hot chicken is a crispy fried chicken coated in a spicy cayenne pepper sauce, often served with pickles and bread to balance the heat. It’s marinated in buttermilk and pickle brine, adding tang and juiciness, with smoky spices creating a flavourful kick. SAHA Chicken’s tender, high-quality meat absorbs the spicy marinade beautifully. Whether using breasts or thighs, SAHA Chicken ensures a juicy, crispy texture that enhances the bold flavours of Nashville hot chicken.
• 2 large eggs
• 3 cups whole buttermilk
• 2 tablespoons hot sauce (such as Louisiana)
• 1/4 cup dill pickle juice (plus dill pickle slices for serving)
• 3 tablespoons honey
• 4 tablespoons plus 2 teaspoons kosher salt, divided
• 2 (10-ounce) boneless, SAHA chicken breasts, halved crosswise
• 4 (6-ounce) boneless, SAHA chicken thighs
• Canola oil
• 3 tablespoons light brown sugar
• 2 to 3 tablespoons cayenne pepper
• 1 tablespoon garlic powder
• 1 1/2 teaspoons smoked paprika
• 1 1/2 teaspoons MSG (optional)
• 2 cups (about 8 ounces) all-purpose flour
• 1 cup (about 5 1/4 ounces) white rice flour (such as Bob’s Red Mill)
• Sliced white bread
Marinate the chicken:
1. In a large bowl, whisk together the eggs, buttermilk, hot sauce, pickle juice, honey, and 3 tablespoons of salt.
2. Add the chicken, making sure it's fully coated.
3. Cover and refrigerate for at least 4 hours or up to 12 hours.
Prepare the oil:
1. Pour canola oil into a large Dutch oven to a depth of 2 inches.
2. Heat over medium-high heat to 335°F. Meanwhile, remove the chicken from the refrigerator and let it sit, still covered.
3. Line two baking sheets with wire racks and set them aside.
Prepare the seasoning mix:
1. Preheat the oven to 200°F.
2. In a medium heatproof bowl, stir together the brown sugar, cayenne pepper, garlic powder, smoked paprika, MSG (if using), and 2 teaspoons of salt. Set aside.
Prepare the flour mixture:
1. In a large bowl or shallow dish, whisk together the all-purpose flour, rice flour, and the remaining tablespoon of salt.
2. Add about 4 tablespoons of the buttermilk mixture into the flour mixture, stirring briefly to form small clumps.
Coat the chicken:
1. Working in batches, remove each piece of chicken from the buttermilk mixture and dredge in the flour mixture, coating well.
2. Place the coated chicken on one of the prepared baking sheets.
Fry the chicken:
1. Once the oil reaches 335°F, carefully add 3 to 4 pieces of chicken at a time to the Dutch oven.
2. Fry the chicken, turning occasionally, until deeply browned and the internal temperature reaches 165°F—8 to 9 minutes for thighs and 10 minutes for breasts.
3. Transfer the cooked chicken to the second baking sheet and keep warm in the preheated oven while you fry the remaining pieces.
Coat the chicken with hot oil mixture:
1. Once all the chicken is fried, carefully ladle 1 cup of the hot frying oil into the cayenne spice mixture and stir well.
2. Using tongs, dip each piece of chicken into the hot oil mixture, turning to coat.
3. Serve the chicken immediately with slices of white bread and dill pickle slices.
