Crispy, spicy Nashville chicken paired perfectly with a creamy blue cheese ranch sauce!
Nashville Chicken w/Blue Cheese Ranch Sauce
Rated 5.0 stars by 1 users
Servings
6
Prep Time
1 hour
Cook Time
40 minutes
Crispy and spicy on the outside, tender on the inside!
Ingredients
- 4 Chicken Thighs
- 1 Cup Flour
- 1 Cup Corn Flour
- 1tbsp Custard Powder
- 1-2 Cups Buttermilk (enough to cover chicken)
- 2 Eggs
- Pickles + Juice
- 120g Creamy Blue Cheese
- 100ml Sour Cream
- Fresh White Bread
-
Lane’s Australia Pow Pow Sauce
- Lane’s Australia Nashville Hot Seasoning
- Lane’s Australia Ranch Seasoning
Directions
- Begin by soaking chicken in a mixture of buttermilk, pickle juice, and Nashville Hot seasoning in a bowl. Let it chill in the fridge for at least an hour.
- For the dry dredge, blend flour, corn flour, custard powder, and Nashville Hot seasoning. Mix well.
- For the wet dredge, whisk together 2 eggs, pickle juice, the buttermilk brine, and a dash of Pow Pow Sauce.
- Coat each piece of chicken by first dipping it into the dry mixture, then into the wet mixture, and back into the dry mixture. Press firmly, then set aside. Repeat for the remaining pieces.
- Fry the chicken until it reaches an internal temperature of at least 74°C and turns golden brown.
- In a separate bowl, combine 1 cup of the frying oil with a generous amount of Nashville Hot seasoning. Stir well.
- Create a creamy blue cheese mixture by blending 120g of creamy blue cheese with 100ml of sour cream and some Ranch seasoning.
- Arrange slices of bread, top them with the fried chicken, and drizzle on the Nashville Hot oil. Add a dollop of the blue cheese ranch and some pickles.
- Enjoy!