Nashville Hot Chicken

Prep Time 10

Cook Time 30

Marinate 4

Servings servings

Calories 416kcal

1 lb Chicken breast boneless skinless sliced into strips about 3/4 inch thick
1 cup Buttermilk
1 cup All-purpose flour
2 tsp Dried oregano
2 tsp Garlic powder
1/4 tsp Cayenne pepper optional (leave out or use your desired amount depending upon level of spiciness you want)
2 cups Canola oil or more if needed
4 tbsp Hot sauce
2 tbsp Honey
1 cup Pickle chips

Season the chicken on both sides with salt and pepper.
In a bowl mix flour, oregano, garlic powder, cayenne pepper (if using), salt, and pepper.
Coat the chicken in the flour, then back into the buttermilk, then finally into the flour, coat very well pressing into the chicken to make sure the breading is firmly attached.
Heat the oil in a pot or heavy-bottomed cast iron skillet on medium heat to 325°F.
Working in batches if needed, add the chicken to the hot oil and fry until golden brown on all sides to an internal temperature of 160°F is reached. (To check the internal temperature, carefully remove the chicken from the oil onto a paper towel and probe the fattest part with a thermometer.)
Once cooked, set on a paper towel to drain any excess oil.
Drizzle with hot sauce and honey. Garnish with pickle chips. Serve with sweet buns.

Preheat the oven to 300 degrees.
In a saucepan over low medium heat melt the butter. Stir in the brown sugar and cinnamon until the sugar dissolves. Remove from the heat.
Brush the mixture on top of the dinner rolls and bake in the oven for 3 to 5 minutes until warmed through.