Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch nuggets
  • 1 cup buttermilk
  • 1 tbsp hot sauce
  • 1 tsp pickle juice
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 cup hot frying oil
  • 3 tbsp cayenne pepper
  • 1 tbsp brown sugar
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 lb cavatappi pasta
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1/2 cup heavy cream
  • 2 cups sharp yellow cheddar, freshly grated
  • 1 cup Gruyère cheese, freshly grated
  • 1/2 tsp ground nutmeg
  • 1 tsp dry mustard
  • Salt to taste

Instructions:

  1. Submerge chicken pieces in a mixture of buttermilk, hot sauce, and pickle juice. Let brine for at least 20 minutes.
  2. Dredge the brined chicken in a mixture of 2 cups AP flour, 1 tsp salt, and 1 tsp black pepper.
  3. Heat oil in a skillet to 180°C (350°F) and fry the chicken in batches for 5-7 minutes. Cook until the coating is a deep golden brown and the internal temp is 74°C (165°F).
  4. Prepare the Nashville Glaze by whisking 1/2 cup of the hot frying oil with 3 tbsp cayenne, 1 tbsp brown sugar, 1 tsp smoked paprika, and 1 tsp garlic powder.
  5. Cook 1 lb cavatappi in salted water for 1 minute less than the package directions. Boil until just shy of al dente so they don't turn to mush in the sauce.
  6. Melt 4 tbsp butter, whisk in 1/4 cup flour for 2 minutes, then slowly stream in 3 cups milk and 1/2 cup heavy cream. Whisk until the sauce thickens and coats the back of a spoon.
  7. Remove sauce from heat and stir in 2 cups cheddar, 1 cup Gruyère, nutmeg, and dry mustard. Residual heat is enough to melt the cheese without breaking the emulsion.
  8. Fold the pasta into the cheese sauce, then top with the fried chicken that has been brushed generously with the hot glaze. Serve immediately while the chicken is still crackling.