Nashville Hot Chicken Sandwich Recipe

This Nashville Hot Chicken Sandwich recipe is simple and tasty and bring s a little heat to your lunch or dinner. You can adjust the spiciness by controlling the amount of spices. So if you want your farts to really hurt, add more hot sauce and cayenne. Either way, you will end up with super crispy and super addictive hot deliciousness. Enjoy this hot bastard!

Ingredients

For the Dip

1 cup whole milk (or buttermilk)
2 eggs
1 dash Louisiana-style hot sauce

For the Dredge

2 cups all-purpose flour
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp paprika

Other

Chicken (how ever much you need)
Vegetable Oil for frying
Pickles
Buns

For The Hot Sauce

1 cup hot frying oil or hot lard
3 tablespoons cayenne pepper
1 tablespoon packed light brown sugar
1 teaspoon freshly ground black pepper
3/4 teaspoon sea salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder

Directions

Prepare chick by cutting off weird pieces and to size
One at a time, place in milk and then flour. Then do it again. Yes, dredge it twice in both.
Heat vegetable oil in a deep skillet or deep fryer until it is between 340°F – 350°F. Optimally, the oil needs to be deep enough for the chicken to fully submerge.
Working in batches, add the chicken to the hot oil and fry until crispy (be careful, don’t burn yourself)
If using a skillet, you will need to turn the pieces as they brown. Do not let them touch each other while frying.
Chicken is done when it registers an internal temperature of 165°F.
When done, remove chicken from oil and allow to drain on wire rack.
Prepare hot sauce by adding hot sauce ingredients to the hot oil.
Then brush on chicken
Serve on bun with pickles