Nashville Hot Chicken
The ultimate comfort food, Nashville Hot Chicken is juicy and spicy, with a crispy coating that will leave you craving more. This easy weeknight dinner takes your taste buds on an unforgettable journey. Bring the taste of Nashville home tonight!
Equipment
- Deep fryer or sturdy skillet
- Digital Thermometer
Ingredients
- 3 lbs chicken pieces skin-on, bone-in
- 3 cups buttermilk
- ¼ cup cayenne pepper
- 2 tablespoon paprika
- 2 tablespoon garlic powder
- 2 tablespoon onion powder
- 1 tablespoon brown sugar
- 2 cups self-rising flour
- 3 tablespoon cayenne pepper more for extra heat
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 tablespoon brown sugar
- 2 teaspoon Kosher salt
- vegetable oil for frying
- ¾ cup frying oil from frying the chicken
- 2 tablespoon cayenne pepper more for extra heat
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- ½ teaspoon Kosher salt
- 8 slices white bread
- dill pickle slices
Instructions
- Begin by patting the chicken dry with paper towels. This ensures the marinade adheres well and the frying process will achieve a crispy skin. Place the chicken pieces in a large bowl.
- In a separate medium bowl, combine the buttermilk, cayenne pepper, paprika, garlic powder, onion powder, and brown sugar. Whisk until the ingredients are fully combined and the sugar is dissolved.
- Pour this buttermilk mixture over the chicken. If the pieces are not fully submerged, add more buttermilk until they are covered. Cover the bowl with plastic wrap and refrigerate for at least four hours, but overnight is ideal.
- When ready to cook, remove the chicken pieces from the marinade, allowing any excess to drip back into the bowl. Rinse the chicken briefly in the sink, then pat dry with paper towels. This step is crucial for achieving the crispy texture.
- Prepare the seasoned flour by combining the self-rising flour, cayenne pepper, paprika, garlic powder, onion powder, brown sugar, and Kosher salt in a baking dish. Stir well to ensure an even distribution of spices.
- Set a baking rack inside a baking pan to catch excess drips. This will help keep the chicken crispy as it rests before frying.
- Take each piece of chicken and dredge it in the seasoned flour. Make sure it’s fully coated. Next, dip the coated chicken back into the reserved marinade, then return it to the flour to give it an extra protective layer. Place the breaded pieces on the baking rack.
- Preheat your oven to 350°F (175°C). This will be used later to ensure the chicken is cooked through.
- Heat vegetable oil in a deep fryer or a sturdy skillet to 350°F (175°C). Working in batches, carefully place the chicken pieces into the hot oil. Gently move them around to prevent sticking. Fry until the skin turns a crispy, deep golden color—this usually takes around 8 to 10 minutes.
- Once fried, transfer the chicken to a cutting board lined with paper towels to absorb excess oil. Continue frying the remaining pieces.
- Check the internal temperature of the chicken using a digital thermometer. The thickest part should reach 165 to 170°F (74 to 77°C). This ensures the chicken is cooked through. Don’t worry if some pieces exceed 170°F; they will still be juicy.
- For the finishing touch, combine the hot fry oil (¾ cup) with additional cayenne pepper, paprika, brown sugar, garlic powder, and Kosher salt in a heatproof bowl. Stir thoroughly.
- Brush the spicy oil mixture over the tops of the fried chicken pieces, ensuring they are generously coated. Serve immediately with slices of white bread and dill pickle slices for an authentic experience.
Notes
- Be Careful: When adding the chicken to the hot oil, do not overcrowd the skillet. Work in batches to maintain the oil temperature.
- Prepare Ahead: The chicken and spicy oil can be prepared several hours in advance. Finish cooking in the oven before serving.
- Storage: Leftovers will keep covered for up to five days. Reheat in a low-temp oven or serve at room temperature.