Description
Nashville Hot Chicken is a spicy, crispy fried chicken dish that is a staple of Southern cuisine, known for its fiery flavor and crunchy texture.
Ingredients
Scale
- 2 pounds bone-in, skin-on chicken pieces (thighs and drumsticks work well)
- 1 cup buttermilk
- 1 tablespoon hot sauce (like Frank’s RedHot)
- 1 cup all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil (for frying)
- 1/2 cup vegetable oil (for spicy oil)
- 3 tablespoons cayenne pepper (for spicy oil)
- 1 tablespoon brown sugar (for spicy oil)
- 1 teaspoon paprika (for spicy oil)
- 1/2 teaspoon garlic powder (for spicy oil)
- 1/2 teaspoon salt (for spicy oil)
- Pickles and white bread (for serving)
Instructions
- In a large bowl, combine buttermilk and hot sauce. Add chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
- In a separate bowl, mix together flour, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper.
- Remove chicken from the buttermilk mixture, allowing excess to drip off. Dredge each piece in the flour mixture, pressing lightly to adhere. Place coated chicken on a wire rack and let it rest for 15 minutes.
- In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F.
- Carefully add chicken pieces to the hot oil, cooking in batches if necessary to avoid overcrowding. Fry for about 12-15 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove and drain on paper towels.
- In a small bowl, whisk together the spicy oil ingredients: hot oil from frying, cayenne pepper, brown sugar, paprika, garlic powder, and salt.
- Brush the spicy oil generously over the fried chicken pieces while they are still hot.
- Serve the Nashville hot chicken on slices of white bread with pickles on the side.
Notes
- For a milder version, reduce the cayenne pepper in both the dredge and the spicy oil.
- Serve with coleslaw for a refreshing contrast to the heat.
- Prep Time: 4 hours
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece
- Calories: 550
- Sugar: 1g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg