Nashville Hot Chicken Paired with Fluffy Biscuits

Ingredients 0/14

Step 1

Soak the chicken in a big bowl with milk and pickle juice. Cover it up and pop it in the fridge for about 4 hours to let those flavors soak in. While that’s happening, heat your oven to 350°F and place the biscuits on an ungreased baking sheet, spacing them about an inch apart. Bake until they turn golden and puff up nicely, which should take around 13 minutes. Set them aside once they're done.

Step 2

Get your coating ready. Put the flour in a large zip-top bag and beat the eggs in a shallow dish. Take each piece of chicken and give it a good coating of flour, then dip it in the eggs, and coat it again in flour. Lay the coated pieces on a plate and let them rest for about 10 minutes—this helps the coating stick.

Step 3

While the chicken rests, make the spicy sauce by combining oil, butter, cayenne, paprika, garlic powder, and a bit of sugar in a small pan over low heat. Stir it gently until the sugar melts and everything’s warmed through, which should take about 5 minutes. Then take it off the heat.

Step 4

Now it’s time to fry. Heat about 4 cups of oil in a large cast iron skillet to 350°F. Fry the chicken in batches, cooking each side for about 4 minutes until it’s beautifully golden and crispy. Once cooked, transfer the pieces to a paper towel-lined plate and sprinkle with salt and pepper while they’re still hot.

Step 5

Finally, toss the fried chicken in the spicy sauce until each piece is nicely coated. Serve the hot chicken inside those fluffy biscuits and top with pickle slices for that classic tangy crunch. Enjoy!