If you love Nashville Hot Chicken, then you’re going to love my Low Country version. I make a spicy, mustard-based barbecue sauce to toss the hot chicken fingers in. For even more flavor, I recommend marinating the chicken in the buttermilk a day ahead of time.
| Level: | Intermediate |
| Total: | 1 hr 5 min |
| Active: | 55 min |
| Yield: | 10 to 12 servings (1 1/3 cups BBQ sauce) |
Ingredients
- 1 cup yellow mustard
- 1/2 cup hot sauce (I like Texas Pete)
- 1/3 cup firmly packed light brown sugar
- 1/4 cup honey
- 1/4 cup apple cider vinegar
- 2 tablespoons spicy brown mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
- Canola oil, for frying
- 2 pounds boneless, skinless chicken breasts, cut into strips
- Kosher salt and freshly ground black pepper
- 2 cups whole buttermilk
- 2 cups all-purpose flour
- 1 tablespoon Miss Brown’s House Seasoning, recipe follows
- 1 tablespoon dry mustard
- Texas toast, buttered and toasted
- Dill pickle chips
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- For the BBQ sauce: Stir together the yellow mustard, hot sauce, brown sugar, honey, vinegar, brown mustard, smoked paprika and cayenne pepper in a small saucepan over medium heat. Simmer until the sauce is slightly thickened, about 20 minutes. Season with salt and pepper. Set aside.
- For the chicken fingers: Pour enough oil to reach 3 inches up the sides of a Dutch oven and heat to 350 degrees F. Line a rimmed baking sheet with a wire rack.
- Sprinkle the chicken with salt and pepper. Combine the chicken and buttermilk in a large bowl. Set aside.
- Combine the flour, House Seasoning, dry mustard, 1 tablespoon salt and 1 tablespoon pepper in a large shallow dish or paper bag. Working with one piece at a time, dredge the chicken in the flour mixture and place on the wire rack.
- Fry the chicken in batches, turning occasionally, until golden brown or until a meat thermometer inserted in the thickest portion registers 165 degrees F, 2 to 3 minutes. Drain the chicken on paper towel-lined baking sheets while cooking the remaining batches.
- Transfer the fried chicken to a large bowl. Drizzle with the BBQ sauce and toss to coat. Serve over the Texas toast with pickles.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 519 |
| Total Fat | 34 g |
| Saturated Fat | 3 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 2 g |
| Sugar | 14 g |
| Protein | 22 g |
| Cholesterol | 60 mg |
| Sodium | 591 mg |
Reviews
Could you bake in oven?
Loved it. Made exactly as written