Page 8 - ClubLife Weekly 082622

CHEF'S CORNER

N A S H V I L L E H O T C H I C K E N

Ingredients

For Marinade
1 cup buttermilk
½ cup pickle juice
2 tbsp hot sauce
1 egg
6 chicken breasts or thighs

For Paste
6 tbsp cayenne
2 tb brown sugar
1 tsp chili powder

1 tsp garlic powder
1 tsp paprika
1 cup bacon fat
1 tsp salt

Directions Notes

1. Marinate chicken overnight
This recipe
2. Double dreg the chicken in seasoned
flour, let rest for 10 -15 minutes makes about six
3. Combine ingredients for paste and sandwiches.
reserve
Enjoy!
4. Fry until golden brown and crispy,
internal temp of 165
5. Brush the fried chicken with the paste
and serve on Texas toast with pickles

Executive Chef

Harold Ramos