Crispy NashvilleStyle Hot Chicken with Chicken Breasts

Instructions

1. 1

   Season the chicken strips with salt on both sides. It’s best if you can let them sit to absorb the flavor.

2. 2

   In a measuring cup, whisk together the heavy whipping cream, white vinegar, egg, hot sauce, and pickle brine until well combined. This will be your homemade buttermilk substitute.

3. 3

   Pour the marinade over the chicken strips, ensuring they are well coated. Allow them to soak for at least two hours. An overnight soak is even better for infusing flavor.

4. 4

   In a large mixing bowl, whisk together the flour, cornstarch, and 2 teaspoons of salt until well combined.

5. 5

   Remove a chicken strip from the marinade, allowing the excess to drip off. Coat it in the flour mixture, dip it back into the marinade, then coat it in the flour mixture again. Repeat this process for triple coating. Place the coated strips on a wire rack.

6. 6

   Heat oil in a large enameled cast iron Dutch oven until it reaches 350°F (180°C). Fry the chicken in batches, cooking each side for about 6-8 minutes or until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a wire rack after frying to drain excess oil.

7. 7

   In a small bowl, mix together the cayenne pepper, garlic powder, paprika, additional salt, and black pepper. Carefully add a small amount of the hot frying oil to this spice mixture, stirring well to create a sauce.

8. 8

   Generously brush the spicy mixture over the fried chicken strips. Serve with slices of bread and pickles, and enjoy every spicy bite!