Ingredients

For the Chicken:

  • 2 lbs boneless chicken breast or thighs, cut into 1-inch cubes
  • 1 cup buttermilk
  • 1 tbsp hot sauce (e.g., Frank’s RedHot)
  • 1 ½ cups all-purpose flour
  • ½ cup cornstarch
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • ½ tsp salt
  • ½ tsp black pepper
  • Vegetable oil, for frying

For the Nashville Garlic Butter Sauce:

  • ½ cup unsalted butter (1 stick)
  • 3 cloves garlic, minced
  • 2 tbsp cayenne pepper (adjust for heat preference)
  • 1 tbsp smoked paprika
  • 1 tbsp brown sugar
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • 1 tbsp hot sauce
  • 1 tsp apple cider vinegar

For Garnish (Optional):

  • Chopped fresh parsley
  • Pickle slices
  • Ranch or blue cheese dressing, for dipping

Equipment

  • Deep fryer or large heavy-bottomed pot
  • Mixing bowls
  • Tongs or slotted spoon
  • Wire rack or paper towel-lined plate
  • Small saucepan

Instructions

Step 1: Marinate the Chicken

  1. In a large bowl, combine buttermilk and 1 tbsp hot sauce.
  2. Add chicken cubes, ensuring they’re fully submerged. Cover and refrigerate for at least 1 hour (up to 4 hours for more flavor).

Step 2: Prepare the Dredge

  1. In a separate bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
  2. Set up a dredging station with the buttermilk-marinated chicken and the flour mixture.

Step 3: Fry the Chicken

  1. Heat 2-3 inches of vegetable oil in a deep fryer or pot to 350°F (175°C).
  2. Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, coating thoroughly.
  3. Fry chicken in batches, avoiding overcrowding, for 5-7 minutes or until golden brown and internal temperature reaches 165°F (74°C).
  4. Transfer to a wire rack or paper towel-lined plate to drain excess oil.

Step 4: Make the Nashville Garlic Butter Sauce

  1. In a small saucepan over low heat, melt butter.
  2. Add minced garlic and cook for 1-2 minutes until fragrant (do not brown).
  3. Stir in cayenne pepper, smoked paprika, brown sugar, chili powder, garlic powder, onion powder, salt, hot sauce, and apple cider vinegar.
  4. Simmer for 2-3 minutes, stirring until smooth. Remove from heat.

Step 5: Coat the Chicken

  1. Place fried chicken in a large bowl.
  2. Pour the warm garlic butter sauce over the chicken and toss gently to coat evenly.

Step 6: Serve

  1. Transfer coated chicken to a serving platter.
  2. Garnish with chopped parsley and serve with pickle slices and dipping sauce (ranch or blue cheese) on the side.
  3. Serve immediately for maximum crispiness.

Tips

  • Adjust the Heat: Reduce or increase cayenne pepper in the sauce to suit your spice tolerance.
  • Make Ahead: Marinate chicken up to a day in advance for deeper flavor.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an oven at 375°F (190°C) for 8-10 minutes to restore crispiness.
  • Alternative Cooking Method: For a lighter version, bake dredged chicken at 400°F (200°C) on a parchment-lined baking sheet for 20-25 minutes, flipping halfway, then toss in sauce.

Nutritional Information (Approximate, per serving)

  • Servings: 4-6
  • Calories: 450 kcal
  • Protein: 25g
  • Fat: 30g
  • Carbohydrates: 20g