Hot chicken
Ingredients
- 4 boneless, skinless chicken breasts, pounded to ¾-inch thickness
- 1 cup buttermilk
- 2 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 cup all-purpose flour
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 6 tbsp unsalted butter
- 3 tbsp cayenne pepper
- 2 tbsp hot sauce (Frank's RedHot)
- 1 tbsp honey
- 2 cloves garlic, minced
- ¼ tsp white pepper
- Vegetable oil for frying
Instructions
- Marinate chicken breasts in buttermilk mixed with 2 tsp cayenne and smoked paprika for at least 2 hours, or overnight. Remove from refrigerator 20 minutes before cooking.
- Whisk together flour, kosher salt, black pepper, and garlic powder in a shallow bowl. Pat chicken dry with paper towels, then dredge each breast thoroughly in flour mixture, shaking off excess.
- Heat ½ inch vegetable oil in a cast-iron skillet to 350°F. Fry chicken for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a wire rack set over a baking sheet.
- While chicken rests for 3 minutes, melt butter in a small saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant. Whisk in 3 tbsp cayenne pepper, hot sauce, honey, and white pepper. Simmer for 2 minutes, stirring constantly.
- Brush the hot butter mixture generously over both sides of each chicken breast while still warm. Reserve remaining sauce for serving on the side.
- Serve immediately on white bread or a bun with pickles and coleslaw, drizzling with remaining hot butter sauce.
Inspired by Viet Pham’s winning hot chicken. This is a plausible recreation, not the chef’s original recipe.