1- 1 ½ tablespoon (3-4.5 g) dried herbs(thyme, oregano, parsley)
1teaspoon (2 g) white pepper
Oil to fry
Nashville Hot Sauce
1 tablespoon (7 g) cayenne pepper
2tablespoon (25 g) brown sugar
1tablespoon (7 g)paprika
1tablespoon (8 g)chilli powder
1teaspoon (5 g) salt
1 ½teaspoon garlic powder
2 tablespoon (38 g) hot sauce
¼ cup (57 g) unsalted butter
¼ cup (63 ml)vegetable oil
Place chicken in a large bowl or Large Ziploc. Then seasoned with salt followed by a crushed garlic, hot sauce and creole seasoning.
Next, pour the buttermilk in the marinated chicken, cover bowl with plastic wrap and refrigerate for at least 4 hours and up to overnight.
In a large bowl, whisk together the flour, cornstarch, bread crumbs, baking powder, salt, paprika, garlic powder, onion powder, cayenne pepper, herbs and white pepper.
Remove all the marinated chicken from the buttermilk. Then dredge in flour mixture, shaking any excess flour. You may use a Ziploc bag for this process too.
Let the chicken rest for about 10-15 minutes while preparing oil. This will help the coating to stay on better.
Frying the Chicken
Now, heat oil over medium-high heat in a deep fryer or cast iron skillet to 375 degrees F (190 degrees C). Take note that temperature will drop once you add chicken.
Use a tong and carefully and slowly place the chicken in the hot oil. Remember to work in batches and do not overcrowd the skillet.
Fry the chicken until golden brown, turning once every 10 to 15 minutes – depending on the size of the pieces. You will know when the chicken is done when it is no longer pink inside and its juices run clear. You may do a test by piercing the chicken with a fork.
Drain the chicken on paper towels and then transfer them on a wire rack.
Repeat with remaining chicken pieces; let it cool for at least 10 minutes.
Let the chicken rest in a single layer in a baking sheet pan for about 10-15 minutes. This will help the coating to stay on. Then place the baking pan into the 375 degrees F (190 degrees C) oven and bake for 45- 50 minutes or until the chicken meat is no longer pink and its juices run clear. You may do a test by piercing the chicken with a fork.
Nashville Hot Sauce
To make the sauce, whisk together cayenne pepper, brown sugar, paprika, chilli powder, salt and hot sauce in a small bowl. Then add in the melted butter and oil and carefully mix until fully combined.
Finally, brush the top of the fried chicken with the desired amount of spicy sauce. Garnish with pickles and serve.
You can substitute every cup of buttermilk with 1 cup of regular milk + 1 tablespoon of white vinegar or lemon. Let it stand for 5-10 minutes until the milk curdles. Then pour it into the seasoned chicken meat.
Brush the chicken with hot sauce depending on your spiciness tolerance or you can completely leave it out.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.