5 lb mixed chicken pieces, Bone-In
vegetable oil, For Frying
For Buttermilk Marinade:
2 cup buttermilk
1½ tbsp spice rub
2 bay leaves
For Spice Rub:
1½ tbsp salt
1 tbsp paprika
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp chili powder
2 tbsp black pepper
1 tbsp oregano, Dried
1 tbsp basil, Dried
1 tbsp cayenne pepper
For Buttermilk Egg Wash:
2 eggs
1 cup buttermilk
¼ cup hot sauce
For Breading:
3½ cup all purpose flour
1 tbsp baking powder
spice rub, (remaining from recipe above), (reserve 1 teaspoon for sauce)
For Nashville Hot Sauce:
2 tbsp hot sauce
2 tbsp butter, Melted
1 tbsp cayenne pepper
2 tbsp brown sugar
1 tsp spice rub
½ tsp smoked paprika
¾ cup vegetable oil
Spice Rub:
In a small bowl, combine all spice rub ingredients.
Marinade:
In a large bowl, combine buttermilk, bay leaves, and 1½ tablespoons of the spice rub. Add chicken until well coated. Refrigerate at least 3 hours.
Hot Sauce:
In a medium bowl combine, 1 teaspoon of the spice rub, and all remaining hot sauce ingredients except for the butter.
For Breading/Egg Wash:
In a large shallow dish, combine eggs, buttermilk, and hot sauce.
In a separate shallow dish, combine flour, baking powder, and remaining spice rub in a large bowl.
Dredge chicken in flour, then buttermilk, and then flour again. Place on a baking sheet until ready to fry.
Frying:
In a large dutch oven heat 3 inches of oil to 375 degrees F. Cook 3 to 4 pieces at a time for 7 minutes per side, or until chicken reaches 165 degrees F.
Drain on paper towels.
Add butter to prepared sauce, whisk until smooth.
Cool for 2 to 3 minutes before brushing on sauce.
Sugar: 8g
:
Calcium: 248mg
Calories: 332kcal
Carbohydrates: 55g
Cholesterol: 51mg
Fat: 8g
Fiber: 3g
Iron: 4mg
Monounsaturated Fat: 3g
Polyunsaturated Fat: 2g
Potassium: 323mg
Protein: 11g
Saturated Fat: 3g
Sodium: 1915mg
Trans Fat: 1g
Vitamin A: 1325IU
Vitamin C: 11mg
