Nashville Butter-Crust Chicken made with RITZ Crackers
Get taste buds fired up for a unique take on the eye-opening flavor of Nashville Hot sauce, balanced by the smooth buttery taste of RITZ Cracker crumbs.
Buttermilk Egg Wash
- 18 oz.buttermilk
- 2 oz.hot sauce
Nashville Hot Sauce
- 8 oz.unsalted butter, melted
- 2 Tbsp.dark brown sugar
- 2 Tbsp.ground red pepper (cayenne)
- 1 tsp.chili powder
- 1 tsp.garlic powder
- 1 tsp.paprika
- ½ tsp.salt
- 11 oz.finely crushedRITZ Crackers, divided
- 22 oz.all-purpose flour
- 3 Tbsp.salt, divided
- 16 each(about 4 lb.)chicken legs (about 8 lb.)
- 8 each(about 4 lb.)chicken thighs (about 8 lb.)
Nutrition per serving
Whisk ingredients in bowl until well blended.
Mix ingredients in small saucepan. Keep warm on low heat until ready to use.
Place 6 oz. cracker crumbs in shallow bowl. Mix flour and 4 tsp. salt in separate bowl. Dredge chicken in cracker crumbs, dip into Buttermilk Egg Wash and then into flour mixture, dusting off excess. Place on sheet pan.
Cook chicken in 325°F deep fryer 11 to 12 min. or until done (165°F.) Drain well. Sprinkle with remaining 2-1/2 tsp. salt.
Place 1 chicken leg and 2 thighs on serving plate. Drizzle with 3 Tbsp. Nashville Hot Sauce and garnish with 2 Tbsp. remaining cracker crumbs.