Copycat KFC Nashville Hot Chicken Sandwich

Allergens

Milk, Wheat

Ingredients

• 6 boneless, skinless chicken breasts 2 cups buttermilk 3 cups all
• purpose flour 1 tbsp paprika 1 tbsp garlic powder 1 tbsp onion powder 1 tsp cayenne pepper (adjust to taste) Salt and black pepper, to taste 2 cups vegetable oil

Instructions

1. In a shallow dish or resealable plastic bag, marinate the chicken breasts in buttermilk for 30 minutes to an hour in the refrigerator.
2. In another shallow dish, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
3. Remove the chicken from the buttermilk and dredge it through the seasoned flour mixture, shaking off excess.
4. In a large frying pan or Dutch oven, heat the vegetable oil to 350°F (175°C).
5. Carefully lower the breaded chicken into the hot oil, working in batches if necessary. Fry until golden brown and cooked through, about 5 6 minutes per side.
6. Remove the fried chicken from the pan and place on a wire rack to drain and cool slightly.

Chef’s Insight

For an extra crispy chicken, double-dip the chicken breasts in the buttermilk before dredging them through the flour mixture.

Notes

Adjust the cayenne pepper to your desired spice level. For a less spicy version, use half of the cayenne and gradually increase as needed.