Recipes

Nashville Hot Chicken

Angela Carlos|

Nashville Hot Chicken
3.8 (8 ratings)
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It’s fiery. It overtakes your taste buds and burns your mouth in just the right way. Nashville hot chicken allegedly born out of infidelity is nothing less than a Music City tradition — spicy, greasy, and indulgent.
Prep Time
1
hour
Cook Time
1
hour
Servings
8
how to make nashville hot chicken
Total time: 2 hours
Ingredients
  • 4 pound bone-in chicken pieces
  • 1 tablespoon plus one teaspoon kosher salt, divided
  • 1 1/2 teaspoon black pepper
  • 2 cup buttermilk
  • 4 eggs
  • 1 1/2 tablespoon vinegar-based hot sauce, such as tabasco
  • 4 cup all-purpose flour
  • vegetable oil, shortening, or lard for frying
  • 5 tablespoon cayenne pepper
  • 3 tablespoon brown sugar
  • 1 1/2 teaspoon chili powder
  • 1 1/2 teaspoon garlic powder
  • 1 1/2 teaspoon paprika
  • white bread, for serving
  • pickles, for garnish
Directions
  1. Step 1: Combine 4 pounds chicken parts, 1 tablespoon salt, and 1 1/2 teaspoons pepper in a bowl, cover and chill for at least 3 hours to overnight.
  2. Step 2: When you are ready to cook the chicken, combine 2 cups buttermilk, 4 eggs, and 1 1/2 tablespoons hot sauce in a bowl and whisk together.
  3. Step 3: In another bowl, combine 4 cups flour and 1 teaspoon of salt in another bowl and whisk to combine.
  4. Step 4: Dry the chicken off with paper towels, and dredge in the flour mixture. Tap off any excess flour back into the bowl, and dip into the buttermilk mixture. Then, dredge again in the flour, and set aside the chicken on a baking sheet.
  5. Step 5: While you are finishing coating the chicken, heat about 2 inches of frying oil, shortening, or lard in a heavy pan or Dutch oven. Over medium-high heat, monitor the oil until it reaches 325 degrees F.
  6. Step 6: Add the chicken pieces to the oil in batches, being sure not to overcrowd the pan. Fry the chicken until cooked through (white meat registers 160 degrees F and dark meat registers 165 degrees F on an instant read thermometer) and golden brown on both sides. This should take about 15-20 minutes.
  7. Step 7: Set the chicken aside to cool slightly while you prepare the glaze. Reserve frying oil for glaze.
  8. Step 1: While the chicken is resting, carefully combine 1 cup of the frying oil with 5 tablespoons cayenne pepper, 3 tablespoons brown sugar, 1 1/2 teaspoons each of chili powder, garlic powder, and paprika. Whisk gently to combine.
  9. Step 2: Pour the hot sauce over the chicken, and serve on white bread with pickles for garnish.
 
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