From Carla Hall, to KFC, spicy food fans can’t get enough of this in-your-face, adrenaline racing, mouth-on-fire Nashville Hot Chicken Recipe.
Make it medium or inferno hot, depending on the hot sauce you use, and how much cayenne you choose to add. Whether you’re a fan of Prince’s, Hattie B’s, or Bolton’s, this Nashville hot chicken recipe will keep you coming back for more.
Nashville Hot Chicken Recipe
INGREDIENTS
- 2 3 1/2-4-pound chickens, each cut into 10 pieces (breasts halved)
- 1 tablespoon freshly ground black pepper
- 2 tablespoons plus 4 teaspoons kosher salt
- 4 large eggs
- 2 cups buttermilk or whole milk
- 2 tablespoons Tabasco style hot sauce (can also substitute ghost pepper or habanero pepper sauce, if you dare)
- 4 cups all-purpose flour
- Vegetable oil (for frying; about 10 cups)
- 3 to 6 tablespoons cayenne pepper (depending on your heat tolerance)
- 2 tablespoons dark brown sugar
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- White bread and sliced pickles (for serving)
- Special equipment:
- A deep-fry thermometer
Directions
Toss chicken with black pepper and 2 tablespoon salt in a large bowl. Cover and chill at least 3 hours.
Whisk eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 4 teaspoons salt in another large bowl.
Fit a Dutch oven with thermometer; pour in oil to measure 2″. Heat over medium-high heat until thermometer registers 325°. Pat chicken dry. Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.
Working in 4 batches and returning oil to 325° between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160° for white meat and 165° for dark, 15-18 minutes. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.
Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil. Brush fried chicken with spicy oil. Serve with bread and pickles.
Original recipe credit, Epicurious.
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