INGREDIENTS:
2 cups buttermilk
1/3 cup hot sauce
2 1/2 cups all-purpose flour
3 tbsp cornstarch
3 tbsp seasoned salt
1 tbsp paprika
2 tsp cayenne pepper
2 tsp black pepper
1/2 tsp garlic powder
1 tbsp onion powder
10 pieces chicken
Vegetable Oil, for frying
Terrapin Ridge Farms Nashville Hot Mustard
White bread and sliced pickles for serving
INSTRUCTIONS:
In a medium sized bowl, whisk together buttermilk and hot sauce and set aside.
Add flour, cornstarch, seasoned salt, paprika, cayenne pepper, black pepper, garlic powder and onion powder to a paper bag and shake to mix well.
Dip each piece of chicken into seasoned flour and then into buttermilk then back into seasoned flour thoroughly coating each piece.
Add each piece to baking sheet to rest.
Finish coating all chicken and let sit for 15-20 minutes until coating has set.
While coating sets, add 2 - 2 1/2 inches of oil to a cast iron skillet or heavy bottom skillet and heat over medium high heat.
Preheat oven to 275°F.
Fry four pieces at a time on each side. Make sure you don’t overcrowd the pan.
After each side has turned slightly golden, put the top on the skillet to steam the inside of the chicken. After a couple of minutes, remove the top and continue to fry until the crust is crispy again and completely golden brown.
Remove chicken from oil and place on paper towels or rack to drain. Once completely drained, place the fried chicken on a parchment paper covered baking sheet add to warmed oven while finishing the other chicken pieces.
Fry the remaining chicken pieces and repeat steps of draining and adding to oven.
Remove chicken from the oven and brush the Nashville Hot Mustard over all of the pieces of chicken.
To serve, place hot chicken over white bread and serve with pickles on toothpicks.
Enjoy!
*Recipe from Grandbaby Cakes
