Cumberland Furnace Hot Chicken

From the Onsite Journal Volume 3 

This unique spin on a Nashville soul-food classic is a staff and client favorite.

YIELD: 4-6 Servings

Ingredients

• 2 pounds boneless skinless chicken thighs 1 1/2 cups dill pickle juice
• 1/4 cup Franks Red Hot
• 2 cups 1-to-1 gluten-free flour 1/4 cup corn starch
• 1 1/2 cups buttermilk
• 3 tablespoons of Creole Seasoning (recipe below)
• Spicy oil for serving (recipe below)

Creole Seasoning

• 2 tablespoons paprika
• 1 tablespoon smoked paprika
• 1 tablespoon dried oregano
• 1/2 tablespoon black pepper
• 1/2 tablespoon onion powder
• 1/2 tablespoon garlic powder
• 1/2 tablespoon kosher salt
• 1/2 tablespoon cayenne pepper
• 1 quart canola oil for frying

Spicy Oil

• 3/4 cup reserved frying oil 1/4 cup cayenne pepper
• 1/2 tablespoon smoked paprika 1/2 tablespoon brown sugar
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1 teaspoon salt

Directions

1. Brine chicken in pickle juice. Refrigerate for at least an hour, overnight if possible.
2. In a shallow dish, pour buttermilk and hot sauce. In another shallow dish, mix flour, corn starch, and 3 tablespoons of creole seasoning.
3. Drain brine from chicken. One at a time, dunk chicken in flour mixture, then buttermilk, then flour again. Let chicken rest before frying.
4. Set a saucepot on stove top and clip on thermometer to side of pot. Pour enough frying oil into pot to fill it about 2/3 full. Heat oil on medium high.
5. Preheat oven to 250 degrees. Place a rack on a baking sheet and set aside.
6. Once oil reaches 350 degrees, carefully fry chicken. Use tongs to turn chicken so it doesn’t stick. Fry for 7-8 minutes or until golden brown (165 degrees internally).
7. Once done frying, place chicken in oven to keep warm.
8. For spicy oil, use heat-proof mixing bowl and mix ¾ cup of frying oil, cayenne, smoked paprika, brown sugar, garlic powder, chili powder and salt.
9. Brush spicy oil on chicken before serving.