Nashville Hot Chicken is a spicy and flavorful fried chicken dish that originates from Nashville, Tennessee.
Ingredients:
For the Chicken:
- 4 bone-in, skin-on chicken pieces (legs and thighs work well)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper (adjust for desired spice level)
- Vegetable oil for frying
For the Hot Sauce:
- 1/2 cup hot sauce (such as Frank’s RedHot)
- 2 tablespoons cayenne pepper (adjust for desired heat)
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
Instructions:
Marinate the Chicken:
Place the chicken pieces in a bowl and cover them with buttermilk. Let them soak in the buttermilk for at least 1 hour, or even overnight in the refrigerator. This helps tenderize the chicken and adds flavor.
Prepare the Hot Sauce:
In a saucepan, combine the hot sauce, cayenne pepper, brown sugar, paprika, garlic powder, onion powder, salt, and butter.
Heat the sauce over low heat, stirring until the butter is melted and the ingredients are well combined. Keep the sauce warm on low heat while you fry the chicken.
Preheat the Oil:
Fill a large, heavy-bottomed pot or skillet with enough vegetable oil to submerge the chicken pieces. Heat the oil to 350-375°F (175-190°C). Use a candy or frying thermometer to monitor the temperature.
Prepare the Breading:
In a shallow dish, mix together the flour, salt, black pepper, paprika, and cayenne pepper.
Coat the Chicken:
Remove the chicken pieces from the buttermilk, letting any excess liquid drip off.
Dredge each piece in the flour mixture, making sure it’s well coated. You can repeat this process for a thicker crust if desired.
Fry the Chicken:
Carefully place the chicken pieces into the hot oil, skin side down. Fry for about 12-15 minutes for thighs and 10-12 minutes for legs, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Assemble and Serve:
Once the chicken is cooked, remove it from the oil and let it drain on a wire rack or paper towels.
While the chicken is still hot, brush the spicy hot sauce generously over each piece. You can apply multiple coats for extra heat.
Serve the Nashville Hot Chicken on slices of white bread with pickles on top. Some people like to drizzle extra hot sauce for even more spice.
You can try our other recipes too for a yummy taste bud, Have a good day or evening