Nashville Hot Chicken
A spicy Southern classic featuring crispy fried chicken slathered in a fiery oil-based spice blend, served on bread with pickles.
Equipment
- Cast Iron Skillet
- Medium Bowl
- Baking Sheet
Ingredients
- 2 cups buttermilk
- 0.33 cup hot sauce
- 2.5 cups all-purpose flour
- 3 Tbsp cornstarch
- 3 Tbsp seasoned salt
- 1 Tbsp paprika
- 2 tsp cayenne pepper
- 2 tsp black pepper
- 0.5 tsp garlic powder
- 1 Tbsp onion powder
- 10 pieces chicken (drumsticks, thighs, or a mix)
- vegetable oil for frying
- 0.33 cup cayenne pepper for Nashville Hot Mixture
- 1.5 Tbsp dark brown sugar
- 1 tsp chili powder
- 1 tsp garlic powder for Nashville Hot Mixture
- 1 tsp smoked paprika
- 1 cup hot oil from frying the chicken
- white sandwich bread for serving
- sliced pickles for serving
Instructions
- In a medium bowl, mix buttermilk and hot sauce. In a large bag or bowl, combine flour, cornstarch, seasoned salt, paprika, cayenne, black pepper, garlic powder, and onion powder.
- Coat the chicken pieces in the seasoned flour, then in the buttermilk mixture, and back into the flour. Let rest on a baking sheet for 15-20 minutes.
- Heat 2-2.5 inches of vegetable oil in a cast iron skillet over medium-high heat. Test with a pinch of flour; if it sizzles, it's ready.
- Fry four pieces at a time until golden brown, covering with a lid to steam slightly. Continue frying until crispy and deep golden brown.
- Transfer finished chicken to paper towels to drain and keep warm in an oven set to 275°F.
- In a heat-safe bowl, whisk together 1 cup of hot frying oil, cayenne pepper, brown sugar, chili powder, garlic powder, and smoked paprika.
- Brush the hot oil mixture generously over each piece of chicken.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven to keep the crust crispy.