Nashville Hot Chicken

Ingredients

• 1200g chicken thighs, bone-in, skin-on
• 100g cayenne pepper
• 30g smoked paprika
• 20g garlic powder
• 20g onion powder
• 15g Tellicherry black pepper
• 10g kosher salt
• 5g dried thyme
• 240ml whole buttermilk
• 150g all-purpose flour
• 10g baking powder
• 10g kosher salt
• 5g white pepper
• 1 liter refined vegetable oil, for frying

Method

1. 1
   Marinate chicken in buttermilk for 240 minutes at 4°C.
2. 2
   Combine cayenne, paprika, garlic powder, onion powder, black pepper, salt, and thyme in bowl; reserve 30g of spice blend.
3. 3
   Whisk flour, baking powder, salt, and white pepper together; dredge each chicken thigh thoroughly.
4. 4
   Heat oil to 163°C in heavy-bottomed Dutch oven.
5. 5
   Fry chicken thighs 12–15 minutes until internal temperature reaches 74°C; drain on wire rack.
6. 6
   Brush hot chicken with reserved spice blend mixed with 30ml melted butter.
7. 7
   Rest 5 minutes before serving.