Nashville Hot Chicken
The ultimate comfort food, Nashville Hot Chicken is a spicy, crispy fried chicken that will leave you craving more. With its fiery flavors and tender, juicy meat, it's perfect for any occasion. Enjoy this easy weeknight dinner that will impress your family and friends.
Equipment
- Skillet
- Whisk
- Wooden Spoon
- Oven
Ingredients
- 4 to 5 pounds bone-in chicken pieces (drumsticks, wings, split breasts cut in half, and/or thighs, trimmed)
- as needed vegetable oil for frying
- 2 cups buttermilk
- 1 1/2 tablespoons Spice Rub (in directions)
- 2 pieces bay leaves McCormick®
- 1 1/2 tablespoons salt McCormick®
- 1 tablespoon paprika McCormick®
- 1 tablespoon onion powder McCormick®
- 1 tablespoon garlic powder McCormick®
- 1 tablespoon chili powder McCormick®
- 2 teaspoons pepper McCormick®
- 1 teaspoon dried crushed oregano McCormick®
- 1 teaspoon dried basil McCormick®
- 1 teaspoon ground red cayenne pepper McCormick®
- 2 eggs
- 1 cup buttermilk
- 1/4 cup hot sauce
- 3 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons hot sauce
- 2 tablespoons butter melted
- 1 tablespoon ground red cayenne pepper McCormick®
- 2 tablespoons brown sugar
- 1 teaspoon Spice Rub (in directions)
- 1/2 teaspoon smoked paprika McCormick®
- 3/4 cup vegetable oil
Instructions
- Start by whisking all of the spice rub seasonings together in a small bowl. This will serve as the base for your marinade. Remove 1 ½ tablespoons of the spice rub to a large bowl and combine it with 2 cups of buttermilk and 2 bay leaves. Toss in your chicken pieces, ensuring they're well coated. Cover the bowl and refrigerate for at least 3 hours, or if you want to plan ahead, overnight works wonders too.
- When you're ready to cook, pull out the chicken from the fridge. Remove 1 teaspoon of the spice rub into a medium bowl for your hot sauce. Stir in all the remaining Nashville Hot Sauce ingredients except for the butter. Don't worry if the oil looks separated; that’s perfectly normal.
- Next, prepare your Buttermilk Egg Wash. In a medium bowl, whisk together 2 eggs, 1 cup of buttermilk, and ¼ cup of hot sauce. This mixture will help the breading stick to the chicken.
- Now, it's time for the Flour Breading. In a large bowl, whisk together 3 ½ cups of flour, 1 tablespoon of baking powder, and the remaining spice rub spices. This seasoned flour will give the chicken its crispy coating.
- Work with one piece of chicken at a time. First, dredge it in the seasoned flour, shaking off any excess. Then, coat it in the Buttermilk Egg Wash, letting any excess drip off. Finally, dredge it once more in the seasoned flour, shaking off the excess again, and place the coated chicken on a baking rack. Repeat this process until all your chicken pieces are coated.
- In a Dutch oven, add enough vegetable oil until it measures about 3 inches deep. Heat it over medium-high heat until the oil registers 375 degrees Fahrenheit. This temperature is crucial for achieving that perfect crispy texture.
- Add 3 to 4 pieces of your coated chicken to the hot oil in a single layer. Cover the pot and let it cook for about 7 minutes. Flip the chicken over, cover it again, and continue frying until the internal temperature of the chicken reaches 160 degrees Fahrenheit for white meat and 165 degrees Fahrenheit for dark meat. This should take about 5 to 7 minutes more.
- Once cooked, remove the fried chicken and let it drain on a paper towel-lined baking sheet. Repeat the process until all the chicken is cooked and crispy.
- Meanwhile, whisk the melted butter into the Nashville Hot Sauce until it's smooth. Let the chicken cool slightly, and then brush it generously with your desired amount of sauce. Remember, you can adjust the spice level by adding more or less of the sauce.
Notes
- Make ahead: Chicken can be prepared up to the point of frying and kept in the refrigerator. Let chicken sit at room temperature for 30 minutes before frying.