Description
Nashville Hot Chicken is a classic Southern fried chicken dish known for its extra crispy double-dredged crust and spicy cayenne-infused hot oil coating. It features juicy fried chicken pieces that are perfectly spiced and served on white bread with pickles for an authentic Nashville experience.
Ingredients
Scale
For the Fried Chicken
- 2 cups buttermilk
- ⅓ cup hot sauce
- 2 ½ cups all-purpose flour
- 3 tablespoons cornstarch
- 3 tablespoons seasoned salt
- 1 tablespoon paprika
- 2 teaspoons cayenne pepper
- 2 teaspoons black pepper
- ½ teaspoon garlic powder
- 1 tablespoon onion powder
- 10 pieces chicken
- Vegetable oil for frying (approx. 2 to 2 ½ inches depth)
For the Nashville Hot Mixture
- ⅓ cup cayenne pepper
- 1 ½ tablespoons dark brown sugar
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 cup frying oil (reserved from frying)
For Serving
- White bread slices
- Sliced pickles
Instructions
- Prepare the Buttermilk Marinade: In a medium-sized bowl, whisk together the buttermilk and hot sauce until combined. Set aside for dipping the chicken.
- Mix the Dry Seasoning: In a large paper bag, combine flour, cornstarch, seasoned salt, paprika, cayenne pepper, black pepper, garlic powder, and onion powder. Shake well to mix all the dry ingredients evenly.
- Double Dredge the Chicken: Dip each piece of chicken into the seasoned flour mixture, then into the buttermilk marinade, and back into the flour mixture for thorough coating. Place the coated chicken pieces on a baking sheet and allow to rest for 20 minutes so the coating adheres well.
- Heat the Oil: Pour 2 to 2 ½ inches of vegetable oil into a heavy bottom or cast iron skillet. Heat over medium-high heat until hot, testing readiness by dropping a pinch of flour into the oil – it should sizzle immediately.
- Fry the Chicken: Fry four pieces of chicken at a time without overcrowding the pan. Fry each side until golden brown, then cover the skillet with a lid to steam the inside and ensure the chicken cooks through. Remove the lid and continue frying until the crust is crispy and evenly golden.
- Drain and Keep Warm: Transfer fried chicken to paper towels or a wire rack to drain excess oil. Place the drained chicken on a parchment-lined baking sheet and keep warm in a 275 degree oven while frying the remaining pieces.
- Make the Hot Sauce Mixture: After frying all chicken, combine 1 cup of the reserved frying oil with cayenne pepper, dark brown sugar, chili powder, garlic powder, and smoked paprika in a bowl. Whisk until smooth.
- Coat the Chicken: Remove the chicken from the oven and brush the spicy hot mixture generously over all pieces.
- Serve: To serve, layer the hot chicken on slices of white bread and top with sliced pickles on toothpicks for the classic Nashville presentation.
Notes
- Double dredging is key for achieving the signature crispy crust.
- Allow coated chicken to rest before frying to help the breading stick better.
- Do not fry chicken straight from the refrigerator; let it come to room temperature for about 30 minutes to ensure even cooking.
- Use an oil with a high smoke point, such as canola, vegetable, or peanut oil, and maintain frying temperature around 350 degrees Fahrenheit.
- Test oil readiness by sprinkling a bit of flour or water; it should sizzle immediately indicating the oil is hot enough.
- Leftover chicken can be stored in an airtight container with paper towels to absorb moisture and reheated in a 400 degree oven or air fryer to maintain crispiness.
- Frozen leftover chicken can be stored for up to three months and thawed overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 piece
- Calories: 197 kcal
- Sugar: 5 g
- Sodium: 2364 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.001 g
- Carbohydrates: 37 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 6 mg
