INGREDIENTS

Servings
  •   Buttermilk Egg Wash
  • 4 eggs
  • 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
  • 1/2 tsp. salt
  •   Chicken
  • 11 oz. finely crushed RITZ 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 FACTS

Nutritional facts are based on a single serving
Calories 1360
Total fat 95g
Saturated fat 30g
Trans fat 1g
Cholesterol 510mg
Sodium 2030mg
Carbohydrate 44g
Dietary fiber 2g
Sugars 6g
Protein 80g
Calcium 10%DV
Iron 35%DV

DIRECTIONS

    Buttermilk Egg Wash:
  1. Whisk  ingredients in bowl until well blended.
  2. Nashville Hot Sauce:
  3. Mix  ingredients in small saucepan. Keep warm on low heat until ready to use.
  4. Chicken:
  5. 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.
  6. 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.
  7. For each serving:
  8. 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.
  9. Make Ahead:

    Nashville Hot Sauce can be prepared ahead of time. Refrigerate up to 1 day before using. When ready to use, warm on low heat until butter is melted.

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