Name: Nashville Hot Chicken
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: Serves 4-6
Ingredients: 3 pounds chicken pieces (mix of thighs, drumsticks, and breast halves); 3 cups buttermilk; 2 tablespoons hot sauce (such as Tabasco); 2 cups all-purpose flour; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 1 tablespoon garlic powder; Vegetable oil for frying (about 3-4 cups); 1/2 cup cayenne pepper; 2 tablespoons brown sugar; 1 teaspoon paprika; 1/2 cup hot frying oil (reserved from frying); White bread slices for serving; Dill pickle chips for serving

Instructions

Marinate the chicken

In a large bowl, combine buttermilk and hot sauce. Add chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 3 hours, preferably overnight.
Prepare the dredging mixture

In a shallow dish, mix together flour, salt, black pepper, and garlic powder. Set aside.
Dredge and fry the chicken

Remove chicken from buttermilk marinade, allowing excess to drip off. Dredge each piece in the flour mixture, shaking off excess. Heat oil in a large, deep skillet or Dutch oven to 350°F (175°C). Fry chicken in batches for 15-20 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet.
Prepare the hot coating

In a heat-resistant bowl, whisk together cayenne pepper, brown sugar, paprika, and 1 teaspoon salt. Carefully ladle in 1/2 cup of the hot frying oil and whisk until smooth to create the signature spicy paste.
Apply the hot coating

Using a brush or spoon, generously coat each piece of fried chicken with the hot mixture. For milder heat, apply less coating; for extreme heat, apply more liberally.
Serve traditional style

Place hot chicken pieces on slices of white bread, which will soak up the spicy oils. Top with dill pickle chips and serve immediately.

Nashville Hot Chicken

Ingredients

Instructions

Nutritional Information