By Cody had been talking about Nashville hot chicken since seeing it on a cooking show in late January. The recipe Sunday was sweet and hot chicken with dill pickle sauce — a Family Feast version of Nashville hot, with a brown-sugar-cayenne-paprika spice glaze brushed on fried chicken, served with a creamy dill pickle dipping sauce.
The math: chicken thighs $2.79, buttermilk substitute, flour, the spice mixture (brown sugar, cayenne, paprika, garlic powder), oil for frying, dill pickles $1.99, sour cream, dill. Total: about $7.40 for the dinner.
The technique is the buttermilk soak (one hour minimum) and the dredge-fry-brush sequence. Fry the breaded chicken until golden. Brush with the sweet-hot oil glaze right out of the fryer. Serve with the cool creamy dill pickle sauce for dipping.
Cody had three pieces. He said, Kay, you do not need a cooking show, you ARE the cooking show.
The recipe is below. The trick is the buttermilk soak and the brush-while-hot.
Sweet and Hot Chicken with Dill Pickle Sauce
Prep Time: 20 min | Cook Time: 25 min | Total Time: 45 min | Servings: 4
Ingredients
- 2 lbs boneless, skinless chicken thighs or breasts, cut into pieces
- 1 cup buttermilk
- 2 tablespoons hot sauce
- 1 cup all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons brown sugar
- Vegetable oil, for frying
- Dill Pickle Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 3 tablespoons dill pickle brine
- 2 tablespoons chopped dill pickles
- 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Marinate the chicken. In a large bowl, whisk together buttermilk and hot sauce. Add chicken pieces, toss to coat, and let marinate for at least 15 minutes (or up to overnight in the refrigerator for deeper flavor).
- Mix the dredge. In a shallow dish, combine flour, smoked paprika, cayenne, garlic powder, onion powder, black pepper, salt, and brown sugar. Whisk until evenly blended — the brown sugar is what gives the crust its sweet heat.
- Make the dill pickle sauce. In a small bowl, stir together mayonnaise, sour cream, pickle brine, chopped pickles, dried dill, and garlic powder. Season with salt and pepper. Refrigerate until ready to serve.
- Heat the oil. Pour about 1/2 inch of vegetable oil into a cast iron skillet or heavy-bottomed pan over medium-high heat. Heat until shimmering, about 350°F.
- Dredge the chicken. Remove chicken pieces from the buttermilk marinade, letting excess drip off, then press each piece firmly into the flour mixture, coating all sides well. Let rest on a rack for 5 minutes so the coating adheres.
- Fry the chicken. Working in batches to avoid crowding, fry chicken pieces 5 to 7 minutes per side until deeply golden brown and cooked through (internal temp 165°F). Transfer to a paper towel-lined plate to drain.
- Serve. Arrange chicken on a platter and serve the dill pickle sauce alongside for dipping. Pairs perfectly with mashed potatoes, biscuits, or coleslaw.
Nutrition (per serving)
Calories: 520 | Protein: 38g | Fat: 28g | Carbs: 28g | Fiber: 1g | Sodium: 820mg