Nashville Hot Chicken

INGREDIENTS:

3 boneless skinless chicken breasts, sliced into strips

3 cups buttermilk

1/2 cup pickle juice

6 tbs hot sauce of choice

DREDGE:

2 cups AP flour 1/2 cup cornstarch

4 tsp each of paprika, cajun seasoning, cayenne pepper, garlic powder, and onion powder

2 cups buttermilk

2 eggs

4 tbs hot sauce

SAUCE:

1/2 cup hot frying oil

1/2 cup melted butter

2 tsp cayenne pepper

2 tsp chili powder

2 tsp paprika

2 tbs light brown sugar

DIRECTIONS:

1. Cut the chicken into strips if necessary, place in a bowl. Cover with the buttermilk, pickle juice, and hot sauce. Cover with a lid and refrigerate for not less than 6 hours but up to overnight.

2. When ready to cook, take two separate bowls and make the dredges. In one bowl, add the flour, cornstarch, and seasonings; whisk together. In the second bowl, whisk together the buttermilk, eggs, and hot sauce.

3. Preheat a deep skillet with clean vegetable oil to about 340 degrees Fahrenheit. Remove each strip from the marinade, place into the flour, egg/buttermilk mixture, and flour again.

4. When the oil is hot, fry a few strips at a time for 15 minutes or until thoroughly cooked and crispy.

5. While you fry the chicken, add all of the sauce ingredients to a small saucepan and heat on a low heat until combined and hot.

6. As each batch of chicken finishes, remove from the oil and allow to drain on a paper towel lined wire rack.

7. Coat the chicken in the sauce and serve hot.