Nashville Hot Chicken
This Nashville Hot Chicken recipe delivers the perfect combination of crispy fried chicken and fiery hotness. Slathered in a spiced cayenne butter sauce, each bite is both a crunchy delight and a spicy adventure that captures the essence of this Southern classic.
southerncrispyhotmaincoursecomfortfooddinneramericanchickenspicyfried
120m 20m 2 11
Ingredients
- bone-in, skin-on chicken thighs (2 pieces) - You can use drumsticks or breasts if preferred.
- buttermilk (1 cups) - For marinating the chicken.
- all-purpose flour (1 cups) - For coating the chicken.
- paprika (1 tablespoons)
- garlic powder (1 teaspoons)
- onion powder (1 teaspoons)
- brown sugar (1 tablespoons)
- salt (2 teaspoons)
- black pepper (1 teaspoons)
- melted butter (4 tablespoons)
- pickle slices (8 pieces) - For serving.
- white bread (2 slices) - For serving, absorbs the hot oil sauce.
- cayenne pepper (2 tablespoons) - Adjust to your heat preference.
- vegetable oil (3 cups) - For frying, use any high-heat oil.
Instructions
Marinate the Chicken
- In a large bowl, combine buttermilk with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- Add chicken thighs and ensure they are fully submerged in the mixture.
- Cover and refrigerate for at least 2 hours or overnight for the best flavor.
Prepare the Coating
- Mix flour with 1 tablespoon of cayenne pepper, paprika, garlic powder, onion powder, and remaining salt and pepper in a shallow dish.
Coat and Fry the Chicken
- Remove chicken from the marinade, letting the excess drip off.
- Thoroughly coat each piece in the flour mixture, pressing it into the chicken.
- Heat vegetable oil in a large deep skillet or Dutch oven until it reaches 350°F (175°C).
- Carefully place the chicken thighs in the hot oil and fry for about 12-15 minutes until golden brown and cooked through.
- Remove and drain on a wire rack over a baking sheet.
Prepare the Spicy Sauce
- In a small saucepan, combine melted butter, remaining cayenne pepper, brown sugar, and 1 tablespoon of frying oil.
- Whisk until fully combined and smooth.
Dress and Serve the Chicken
- Brush or drizzle the spicy sauce generously over the hot fried chicken pieces.
- Serve each piece atop a slice of white bread with pickle slices on top.
- Enjoy with sides like coleslaw, if desired.
Tips
- If you prefer less heat, reduce the amount of cayenne pepper in both the coating and the sauce.
- Ensure the oil is at the right temperature before frying to achieve a crispy texture.
- Using buttermilk in the marinade helps tenderize the chicken, making it juicier.
- Allowing the coating to adhere for a few minutes before frying can result in a better crust.
- Feel free to add a splash of vinegar to the sauce for a tangier flavor profile.