3cupsvegetable oil or canola oil for fryingDo not discard oil after frying
Nashville Hot Chicken Oil Dip
1cupreserved fry oil
2Tbspyour favorite hot sauceI used Cholula
1Tbspcayenne pepper
1Tbspdark brown sugar
1tsppaprika
To Serve
4slicesbread
as many pickle slices as you'd like
Instructions
Nashville Hot Chicken Marinade
Whisk the yogurt and water together until it's no longer lumpy. Then, combine all the marinade ingredients in a medium mixing bowl. Add in the chicken, and flip the chicken around to make sure it's well-coated and submerged. Refrigerate for at least 2 hours or up to 24 hours.
Breading and Frying Chicken
Add your fry oil to a large cast-iron skillet and heat it to 350ºF. Set a wire rack into a rimmed baking sheet. Place on the middle rack of your oven, and preheat the oven to 350ºF also.
In one of two wide flat bowls or pie plates, whisk together two eggs.
In the other bowl or pie plate, combine the flour and spices. Whisk well to combine.
Place each piece of chicken first in the flour mixture, making sure to coat it well.
Then, dip the chicken into the eggs, coating completely.
Return it to the flour mixture. Make sure it is very well coated, and place it gently into the preheated fry oil. You can place all four pieces into the fry oil at the same time.
After 5 minutes, flip your chicken to the other side. Fry for an additional 5 minutes. Remove the chicken from the oil, and place on the wire rack set into the rimmed baking sheet in your oven.
Bake your chicken for an additional 20-30 minutes or until they each reach 165ºF at the thickest part.
Nashville Hot Oil Dip
Collect 1 cup of the hot fry oil and whisk in the hot sauce, sugar, and seasonings.
Dip the chicken into the hot oil and return to the wire rack. You could also pour the oil directly over the chicken, if you'd prefer.
Place the dipped chicken onto a slice of bread and top with pickle chips.
Keyword Chicken, Chicken Fried, Nashville Hot Chicken