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Crispy Nashville Hot Chicken

This Crispy Nashville Hot Chicken is fried to perfection and made SO crispy with the use of Argo® Corn Starch!
Course dinner
Cuisine American
Servings 2 people

Ingredients

  • 1 1/4 pounds Boneless, Skinless Chicken Thighs
  • 1 cup Buttermilk
  • 1/2 cup Flour
  • 1 cup Argo® Corn Starch
  • salt and pepper to taste
  • 6-8 cups Mazola® Corn Oil for frying
  • 1 Tablespoon Nashville Hot Chicken Seasoning
  • 1 cup Mazola® Corn Oil for seasoning

Instructions

  • Pour 6-8 cups of Mazola® Corn Oil into large dutch oven, leaving 3-4 inches of space from top. Affix thermometer to dutch oven so you can watch the temperature. Turn heat on to medium and begin to warm frying oil.
  • Prepare your Nashville Hot Chicken seasoning by mixing 1 Tablespoon with 1 cup Mazola® Corn Oil, whisking til combined. Set aside.
  • Mix Argo® Corn Starch with flour and salt/pepper with a fork in a wide bowl. Place milk in a separate bowl.
  • Grab a baking sheet, line it with paper towels and then place a cooling rack on top. Place each chicken thigh on this set up.
  • Add chicken thigh (one at a time) to the corn starch mix, then dip in the buttermilk and back into the corn starch mix - making sure it's fully coated. Place back on cooling rack and repeat with each piece.
  • Once frying oil is at 350 degrees, you can start frying! Gently (using heat safe tongs - NOT METAL) place each piece of chicken into the oil and fry for 6-8 minutes - flipping once or twice. Careful not to crowd the pot, but you could fit 2-3 pieces in at a time depending on the size of your dutch oven.
  • Remove from frying oil and place on cooling rack to let any excess oil drop off. Take the temperature to ensure it's at 165 degrees F internally.
  • Grab your Nashville hot chicken mixture and using a pastry brush, brush the mixture allll over the fried chicken. Remember that the more you put on there, the spicier it will be.
  • Enjoy!