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Nashville Hot Fried Chicken

Serves: 40- 1 piece portions

Ingredients

  • 40 pcs. chicken- boneless or bone in
  • 1 8oz. pkg. dry Creamy Buttermilk and Herb Dressing Mix
  • 1 8oz. pkg. dry Ancho Chipotle Sandwich Sauce Mix
  • vegetable or canola oil to deep fry chicken
  • bread and butter pickle chips
  • 40 slices white or potato bread
  • 4 oz. dry Chipotle Chile Flavor Concentrate
  • 4 oz. dry Ranchero Flavor Concentrate
  • 8 oz. dark brown sugar
  • 1 ½ Tbsn. smoked paprika

Instructions

  1. 1 To Marinate Chicken – trim chicken removing excess fat and sinew.
  2. 2 Combine milk and RC Creamy Buttermilk and Herb Dressing Mix together and pour over trimmed chicken pieces.
  3. 3 Refrigerate for at least 1 hour, overnight would be best.
  4. 4 Combine flour and RC Ancho Chipotle Sandwich Sauce Mix together in a large bowl and dredge marinated chicken pieces into seasoned flour.
  5. 5 The double breading (marinate is used to dip the marinated chicken pieces in twice), is what gives this recipe its uniqueness.
  6. 6 Heat frying oil and fry the double breaded chicken pieces until internal temperature is at least 170°F.
  7. 7 Drain the fried chicken on paper towels or a rack over a sheet pan.
  8. 8 When all of the chicken is fried, add 4 cups of the hot frying oil in a pan.
  9. 9 Immediately add dry oil seasoning mix and whisk together.
  10. 10 Bring mixture back up to 180°F and add fried chicken pieces a couple at a time.
  11. 11 Be sure to baste with seasoned oil mixture getting some of the seasoning mix on the chicken, this is what makes Nashville Hot Fried Chicken so unique.
  12. 12 Even with the double frying the chicken does stay crispy.
  13. 13 Serve with prepared RC Buttermilk and Ranch Dressing on the side, bread and butter pickle chips on top of sliced bread.
  14. 14 To make “Nashville Chicken Seasoned Oil”
  15. 15 dry oil seasoning mix
  16. 16 4 oz. RC Chipotle Chile Flavor Concentrate – dry
  17. 17 8 oz. dark brown sugar
  18. 18 2 oz. RC Ranchero Chile Flavor Concentrate – dry
  19. 19 1½ Tbsp. smoked paprika – dry
  20. 20 Blend all of above ingredients together in a bowl and reserve.
  21. 21 4 cups oil used to fry the chicken
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