Nashville Hot Chicken
Tennessee's iconic fiery fried chicken. Crispy, golden-brown chicken pieces are coated in a rich, spicy cayenne paste, offering a thrilling balance of pain and pleasure. Traditionally served on white bread with pickles to temper the heat.
🧂 Ingredients
- 1.5 kg Chicken pieces(A mix of bone-in pieces like thighs, drumsticks, and wings works best.)
- 480 ml Buttermilk(Full-fat buttermilk is recommended for best results.)
- 2 tbsp Salt(For the brine.)
- 1 tsp Black pepper(For the brine.)
- 4-6 tbsp Cayenne pepper(Adjust to your desired heat level. Start with 4 tbsp for a very spicy, but manageable heat.)
- 1 tbsp Brown sugar(Helps to balance the heat and aids in browning.)
- 2 tbsp Paprika(Smoked paprika adds a nice depth of flavor.)
- 1 tbsp Garlic powder
- 2 cups All-purpose flour
- 4-6 cups Vegetable oil or Lard(For deep frying. Lard provides a traditional flavor.)
- 4 slices White bread(Soft white bread is traditional for serving.)
- for serving Dill pickles(Sliced pickles are essential to cut through the richness and heat.)
👨🍳 Instructions
- 1
Prepare the brine: In a large bowl or resealable bag, combine the buttermilk, salt, and black pepper. Add the chicken pieces, ensuring they are fully submerged. Cover or seal and refrigerate for at least 12 hours, or up to 24 hours, for maximum flavor and tenderness.
⏱️ 12-24 hours - 2
Prepare the dry dredge: In a shallow dish or large zip-top bag, whisk together the flour with a pinch of salt and pepper. Remove chicken from the brine, letting excess drip off, but do not rinse. Dredge each piece thoroughly in the seasoned flour, pressing to ensure a good coating. Place floured chicken on a wire rack and let it rest for about 10-15 minutes to help the coating adhere.
⏱️ 25 minutes - 3
Heat the frying oil: In a heavy-bottomed pot or Dutch oven, heat the vegetable oil or lard over medium-high heat until it reaches 165°C (325°F). Use a thermometer to ensure accuracy. The oil should be hot enough to sizzle vigorously when a piece of chicken is added.
⏱️ 10-15 minutes - 4
Fry the chicken: Carefully place chicken pieces into the hot oil, being careful not to overcrowd the pot (fry in batches if necessary). Fry for about 15-20 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through. The internal temperature of the thickest part of the chicken should reach 74°C (165°F). Remove chicken with a slotted spoon and place on a clean wire rack set over a baking sheet.
⏱️ 15-20 minutes per batch - 5
Prepare the hot paste: While the chicken is frying or resting, in a heatproof bowl, combine the cayenne pepper, brown sugar, paprika, and garlic powder. Carefully ladle about 1/2 cup (120ml) of the hot frying oil into the spice mixture. Whisk vigorously until a smooth, thick paste forms. Be cautious as the oil is very hot.
⏱️ 5 minutes - 6
Coat the chicken: Immediately after frying, while the chicken is still hot, brush or spoon the cayenne paste generously over each piece. Ensure an even coating for maximum flavor and heat. The heat from the chicken will help the paste adhere and meld.
⏱️ 2 minutes - 7
Serve: Place a slice of white bread on each plate. Top with the hot chicken. Serve immediately with dill pickle slices on the side.
⏱️ 1 minute
💡 Pro Tips
- ✓The hot paste should be applied immediately after frying while the chicken is still hot to ensure it adheres well and the flavors meld.
- ✓Serving the chicken on soft white bread is traditional and helps to soak up the delicious, spicy juices.
- ✓Dill pickles are crucial for cutting through the richness and intense heat of the chicken, providing a refreshing contrast.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Adjust the amount of cayenne pepper to control the heat level, from 'mild' to 'shut the cluck up' levels of spice.
- For a different format, use chicken tenders or boneless thighs for Nashville Hot Chicken Tenders.
- Add a pinch of smoked paprika or chili powder to the hot paste for added complexity.