Nashville Hot Chicken Bao 😮💨 recipe👇 Ingredients: Chicken: 6-8 Chicken Thighs, or meat from whole Chicken, cut into ½ inch thick pieces 2 c. Buttermilk 1 T. Kosher Salt 1 T. Garlic Powder 1 T. Onion Powder 1 T. White Pepper 1 T. Smoked Paprika 2 T. Hot Honey ¼ C. Pickle Juice Dredge: ½ C. AP Flour ½ C. Potato Starch 1 tsp. Paprika 1 tsp. Garlic Powder 1 tsp. Onion Powder 1 tsp. White Pepper ¼ tsp. Cayenne 1 tsp. Kosher SaltBao: Hot Oil: 1 ½ - 2 C. Fry Oil 2 T. Brown Sugar 1 T. Paprika ½ tsp. Garlic Powder 3 T. Cayenne Pepper 1 tsp. Kosher Salt ¼ tsp. MSG Method: 1. Start by marinating the chicken the night before. Add the chicken to a large bowl, then add all of the ingredients. Mix well with your hands, cover, and place in the refrigerator overnight. 2. The next day, take your chicken out at least 30 minutes before dredging, to let it come to room temperature. 3. Make your bao. I do not have my own recipe. I made 4. Dished by Kate’s recipe for a quick one. 5. Make your dredge by adding all ingredients to a bowl, and mix until well combined. 6. Start heating your oil. You want the pot of oil at 365 before you fry the chicken. 7. Place your chicken in the dredge. Make sure to toss it around a lot to make sure there are no bald spots. This also helps it develop some good crackling. Let it rest for 10 minutes. 8. For the hot oil, add all ingredients, except for the oil to a bowl, and mix well. 9. Once the oil is hot, add about 2 cups to the hot oil bowl, and whisk well. 10. Fry your chicken for about 4 minutes, or until golden brown. 11. Transfer the chicken straight from the frying oil to the hot oil to coat. Then place on a wire rack to let excess oil drip off. 12. Assemble your bao with the chicken, some honey drizzled on, and pickles. 13. Enjoy!
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