Nashville Hot Chicken
Serve up some heat with this mouthwatering Nashville hot chicken recipe. Crispy fried chicken with a spicy kick, perfect for spicy food and fried chicken lovers.
Ingredients
For the Chicken
- 3 pounds bone-in, skin-on chicken pieces, thighs, drumsticks, or leg quarters
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- Vegetable oil, for deep frying
For the Coating
- 2 cups buttermilk
- 2 large eggs
- ¼ cup dill pickle juice
- ¼ cup hot sauce, such as Texas Pete's or Frank's
- 3 cups all-purpose flour, divided
For the Nashville Hot Sauce
- 3 tbsp cayenne pepper
- 1 tbsp packed brown sugar
- 1 tsp paprika
- 1 tsp kosher salt
- ½ cup vegetable oil, can use some of the oil used for cooking the chicken
For Serving
- White bread, for serving
- Dill pickle slices, for serving
Recommended Equipment
- Large, heavy saucepan or deep fryer
Instructions
- Heat the oven to 200°F, then place a cooling rack on a large sheet pan.
- Pat the chicken pieces dry with paper towels, then rub them with 2 teaspoons of kosher salt, 1 teaspoon of freshly ground black pepper, and 1 teaspoon of garlic powder.3 pounds bone-in, skin-on chicken pieces | 2 tsp kosher salt | 1 tsp freshly ground black pepper | 1 tsp garlic powder
- Heat 2 inches of vegetable oil to 350°F in a large, heavy saucepan or deep fryer.Vegetable oil
- Combine the buttermilk, eggs, pickle juice, and hot sauce in a bowl, whisking until smooth. Put half of the flour in one wide bowl or plate and the other half in another wide bowl or plate. Dip each chicken piece into one of the bowls of flour, then into the egg-and-buttermilk mixture, then into the other bowl of flour. Place them on a sheet of wax paper or on a baking sheet.2 cups buttermilk | 2 large eggs | 1/4 cup dill pickle juice | 1/4 cup hot sauce | 3 cups all-purpose flour
- When the oil has reached 350°F, fry the chicken in batches for about 12 to 17 minutes, or until golden brown and cooked throughout. Turn them occasionally for even browning. Dark meat chicken pieces are best cooked to 175°F-185°F. To check the temperature, lift a piece out of the oil and insert an instant-read thermometer into a meaty part.
- Place the cooked chicken on the rack on the sheet pan and transfer them to the 200°F oven to keep warm while you fry the remaining pieces.
- Combine the cayenne pepper, brown sugar, paprika, 1 teaspoon of kosher salt, and 1/2 cup of vegetable oil. Remove the chicken pieces from the oven and brush them with the hot sauce. Stir the sauce frequently as you brush to keep it well blended.3 tbsp cayenne pepper | 1 tbsp packed brown sugar | 1 tsp paprika | 1 tsp kosher salt | 1/2 cup vegetable oil
- Serve the chicken on sliced white bread and top with dill pickle slices.White bread | Dill pickle slices
Fry similar-sized pieces together. Drumsticks, thighs, and leg quarters do not finish at the same time, and large leg quarters might take a bit longer.
Nutrition
Calories: 722kcalCarbohydrates: 57gProtein: 39gFat: 37gSaturated Fat: 5gPolyunsaturated Fat: 11gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 158mgSodium: 2155mgPotassium: 279mgFiber: 3gSugar: 7gVitamin A: 1443IUVitamin C: 9mgCalcium: 119mgIron: 4mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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