# What You'll Need:
→ Nashville Hot Chicken
01 - 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1 cup buttermilk
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon cayenne pepper, or to taste
08 - 1 cup all-purpose flour
09 - 1/2 cup cornmeal
10 - Vegetable oil, for frying
→ Hot Honey Sauce
11 - 1/2 cup honey
12 - 1 tablespoon hot sauce, such as Frank's or Louisiana-style
13 - 1/2 teaspoon cayenne pepper
14 - 1 tablespoon unsalted butter, melted
→ Cornbread
15 - 1 cup cornmeal
16 - 1 cup all-purpose flour
17 - 1/4 cup granulated sugar
18 - 1 tablespoon baking powder
19 - 1/2 teaspoon salt
20 - 1 cup whole milk
21 - 2 large eggs
22 - 1/4 cup vegetable oil
23 - 2 tablespoons honey
24 - 1 cup shredded cheddar cheese (optional)
# Steps to Follow:
01 - Combine chicken pieces, buttermilk, salt, black pepper, smoked paprika, garlic powder, and cayenne pepper in a large bowl. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
02 - In a small bowl, blend together honey, hot sauce, cayenne pepper, and melted unsalted butter until smooth. Set aside.
03 - Mix flour and cornmeal in a shallow dish. Remove chicken from marinade and allow excess to drip off. Coat chicken evenly in the flour and cornmeal mixture. Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry chicken pieces in batches for 3 to 4 minutes per side until golden brown and cooked through. Drain on paper towels.
04 - Preheat oven to 375°F. Grease a 9x13-inch casserole dish with oil or cooking spray.
05 - In a large bowl, whisk together cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. In a separate bowl, blend milk, eggs, vegetable oil, and honey. Stir wet ingredients into dry ingredients just until combined. Gently fold in cheddar cheese, if using.
06 - Pour half of the cornbread batter into the prepared casserole dish and spread evenly. Layer fried chicken pieces over the batter and drizzle with half of the hot honey sauce. Spoon remaining cornbread batter on top, spreading gently (some chicken may remain visible).
07 - Bake in the preheated oven for 28 to 32 minutes until the cornbread is golden and a toothpick inserted into the center comes out clean.
08 - Drizzle the remaining hot honey sauce over the casserole. Allow to cool for 5 minutes before slicing and serving.
