Nashville Hot Chicken Recipe

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Nashville Hot Chicken | Tennessee Road Trip

3 ½ Lbs. Chicken (Thighs, Drumsticks & Wings)
JM Thomason Hot Chicken Rub
3 eggs
2 cups buttermilk or whole milk
2 tbs. hot sauce (such as Louisiana or Texas Pete’s)
3 cups all-purpose flour
2 tbs. salt
Vegetable oil for frying
White bread
Sliced pickles

1. Rub JM Thomason Hot Chicken Rub all over chicken. Cover and chill at least 3 hours.
2. Whisk eggs, buttermilk, and hot sauce in a bowl.
3. Whisk flour and salt in another bowl.
4. Dredge chicken in flour mixture, shaking off excess, then dip in milk mixture, letting excess drip back into the bowl. Dredge again in flour mixture and place on a baking sheet.
5. Heat 2 inch of oil to 325 degrees in a deep pot.
6. Fry the chicken in the oil in batches until brown, crisp and cooked through.

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FYI: This recipe originally appeared on Mantry.com

Nashville Hot Chicken | Tennessee Road Trip

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