Pollo frito de Nashville con una cremosa delicia

Ingredientes

• 4 large bone-in, skin-on chicken thighs (approximately 1.5 lbs / 680 g)
• 1 cup buttermilk (240 ml)
• 2 teaspoons hot sauce (such as Tabasco)
• 1 cup all-purpose flour (120 g)
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil for frying (about 4 cups / 1 L)
• 1/2 cup mayonnaise (120 g)
• 2 tablespoons buttermilk (30 ml)
• 1 tablespoon hot sauce (adjust to taste)
• 1 teaspoon lemon juice
• Salt and pepper to taste

Preparación

1. 1

   In a large bowl, whisk together buttermilk and hot sauce. Add chicken thighs, ensuring they are fully submerged. Cover and refrigerate for 1–2 hours.

2. 2

   In a shallow dish, combine flour, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper.

3. 3

   Remove chicken from marinade, allowing excess buttermilk to drip off. Dredge each thigh in the flour mixture, pressing gently to adhere. Shake off excess flour.

4. 4

   In a deep frying pot or skillet, heat vegetable oil to 350°F (175°C). Use a cooking thermometer to monitor temperature.

5. 5

   Carefully lower chicken thighs into the hot oil, working in batches if necessary. Fry for about 8–10 minutes until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain temperature.

6. 6

   Use a slotted spoon to remove chicken and transfer to a paper towel-lined plate to drain. Allow to rest for a few minutes.

7. 7

   In a small bowl, combine mayonnaise, buttermilk, hot sauce, and lemon juice. Mix until smooth. Season with salt and pepper to taste.

8. 8

   Plate the fried chicken and drizzle with creamy sauce, or serve on the side for dipping.