This spicy chicken dish comes all the way from Nashville, and it is full of taste and the best part is that you can decide how hot to make it!
4x Chicken thighs
2x Buttermilk pots
1-2 tsp Pickle juice
Fryed Hot Sauce (or any hot sauce to your liking)
Plain flour (enough to cover chicken)
3 Garlic cloves (chopped)
3-4 tsp Smoked paprika
3-4 tsp Cayenne pepper
Fresh red chillies
Spring onion to garnish
Put chicken thighs into a bowl and pour in all the buttermilk, 1-2 tsp of pickle juice and a generous amount of hot sauce (depending how hot you want it).
Combine everything together
Cling film the bowl and refrigerate for at least 30 minutes for the flavours to really sink in.
After refrigerating, combine the flour and a pinch of salt in a bowl.
One by one, tip the thighs into the bowl until they are fully covered int he flour mix. Place in a dish or tray.
Fill a deep pan with vegetable oil, about half way up so that the thighs can be fully covered by the oi.
Let the oil heat up. Once it is very hot, place 1-2 chicken thighs carefully in. Let them cook for about 15 minutes, until fully cooked through. Place in a metal rack.
Repeat the step above until all thighs are cooked.
Whilst the chicken is cooking, combine the garlic, smoked paprika, cayenne pepper into a deep bowl/pan.
When the chicken is cooked and on a metal rack, dip 2 laddles of the hot oil into the bowl with the paprika and cayenne pepper mix.
Pour the oil mix on top of the chicken thighs.
Place the chicken onto a plate and garnish with spring onion and fresh red chillies.