Nashville-Style Spicy Chicken

Ingredients:

Chicken

• 2 cups of sour milk or kefir
• 2 tbsp hot sauce
• 12 chicken fingers or 3 chicken breasts, cut into strips
• Vegetable oil for frying

Chili oil

• 1.5 cups of vegetable oil
• 3 dried guajillo peppers, whole
• 1/4 cup dark chili powder
• 1/4 cup smoked paprika
• 1/4 cup cayenne pepper
• 1/4 cup crushed red pepper

Spice mix

• 110 gr. brown sugar
• 80 g of cayenne pepper
• 30 g of ground cinnamon
• 30 g dark chili powder
• 30 g smoked paprika
• 30 g of ground white pepper
• 30 g coarse salt

Breading

• 450 g of premium flour
• 60 g coarsely ground black pepper
• 30 g smoked paprika
• 30 g celery salt
• 30 g coarse salt
• 15 g garlic powder
• 15 g onion powder
• 15 g dried thyme

For serving

• 12 mini Hawaiian buns
• 1 red onion, thinly sliced
• Pickled cucumber slices for serving
• Special equipment: deep fryer or deep fryer thermometer

Preparation:

1. Chicken:
   
   Preheat a deep fryer or large Dutch oven filled with 3 inches of oil to 325°F (160°C). Place a rack on a baking sheet. Place the chicken in a shallow dish, pour the sour milk and hot sauce over it. Let it sit for 15 minutes.
2. Chili oil:
   
   In a medium saucepan, combine the oil, chili pepper, chili powder, smoked paprika, cayenne pepper, and red pepper flakes and place over medium heat. Bring the oil to a simmer, then turn off the heat and let the chili steep in the oil for 5 minutes. Strain and let cool.
3. Spice mix:
   
   In a bowl, combine brown sugar, cayenne pepper, cinnamon, chili powder, smoked paprika, white pepper, and salt. Set aside.
4. In a very large bowl or shallow dish, combine the flour, pepper, smoked paprika, celery salt, coarse salt, garlic powder, onion powder, and thyme. Add the marinated chicken pieces, one at a time, and coat.
5. Shake off any excess breading and drop the chicken into the hot oil. Fry a few pieces at a time, turning occasionally, until lightly golden brown and an internal temperature of 165°F (74°C), 3–5 minutes. Remove the pieces from the oil and transfer them to a wire rack to cool to the touch. Return the chicken to the fryer and fry a second time until golden brown, about 3 minutes. Return to the rack.
6. Pour the chili oil over the fried chicken in a shallow dish. Sprinkle each piece with the spice mixture until the oil is completely covered. Cut the Hawaiian rolls in half. Place a piece of chicken between the two halves, then add chopped onion and 1-2 slices of pickle.