Nashville Hot Chicken
The ultimate comfort food, Nashville Hot Chicken is irresistibly crispy and packed with flavor. Perfect for any occasion, this spicy chicken dish is sure to satisfy your cravings and impress your guests. Make it tonight for a deliciously fiery meal!
Equipment
- Skillet
- Whisk
- Frying Pan
- Mixing Bowl
- Wooden Spoon
Ingredients
- 1 whole chicken cut into 8 pieces
- 2 cups all-purpose flour
- 2 teaspoons Kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup buttermilk
- 1 cup pickle brine
- 2 tablespoons Louisiana-style hot sauce or more if you want it really spicy
- 1 large egg
- 1/3 cup butter
- 1/4 cup lard or use butter instead
- 1 tablespoon ground cayenne pepper you can use 2 tablespoons if you prefer the sauce spicier
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon Kosher salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Whisk the marinade ingredients in a large mixing bowl until fully combined.
- Add the chicken pieces, and toss to coat. Cover the bowl with plastic wrap and refrigerate for 2 to 4 hours, or overnight.
- Mix the flour, garlic powder, onion powder, and salt in a shallow flat dish. Set aside.
- Remove the chicken pieces from the marinade, blot with paper towels, and set them on a dish or cutting board. Don’t discard the marinade.
- Toss the chicken pieces in the flour mixture until evenly coated.
- Dip each chicken piece back into the marinade and coat all sides. Let the excess drip back into the bowl.
- Coat the chicken pieces in the flour mixture again, then arrange them on a wire rack to dry – about 15-20 minutes.
- In the meantime, add the sauce ingredients to a saucepan over medium-high heat. Stir until melted and fully combined.
- Pour the vegetable oil into a deep cast iron skillet until about 1/3 full. Heat the oil to 350 degrees Fahrenheit (175°C).
- Gently place the chicken pieces into the hot oil, skin side down, do NOT overcrowd the pan, and fry the chicken in batches. Fry the chicken pieces until the internal temperature reads 160 degrees Fahrenheit (70°) – about 8 minutes per side.
- Transfer the fried chicken to a wire rack (placed in a baking sheet lined with paper towels) to drain.
- After about 5 minutes, brush the chicken with the prepared sauce on both sides.
- Serve immediately with your favorite dipping sauce!
Notes
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. To maintain crispiness, reheat in the oven instead of the microwave.
- Freezing: This chicken can be frozen after frying. Allow it to cool completely, then place it in a freezer-safe container for up to 3 months. Reheat in the oven for the best texture.
- Pairing: Serve with classic sides such as coleslaw, potato salad, or cornbread for a true Southern meal.
- Heat Adjustment: Feel free to modify the amount of cayenne pepper and hot sauce based on your heat preference. You can also experiment with different hot sauces to find your favorite flavor.
- Sandwich Version: Turn your fried chicken into a sandwich with pickles and your favorite sauce on a soft bun for a delicious variation.