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nashville hot chicken

Nashville Hot Chicken

A spicy Southern classic featuring fried chicken coated in a fiery cayenne-infused sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 2 minutes
Course Main Course
Cuisine Southern
Servings 4 serving
Calories 600 kcal

Equipment

  • Large Bowl
  • Cast iron skillet
  • Measuring cups and spoons
  • Wire Rack

Ingredients
  

  • 3 lbs. whole chicken pieces (legs, thighs, breasts, wings)
  • 2 cups buttermilk
  • 1 Tbsp. kosher salt
  • 1/4 cup pickle juice
  • 1/2 cup hot sauce
  • 2 cups all-purpose flour
  • 2 Tbsp. corn starch
  • 2 tsp. sea salt
  • 1 Tbsp. seasoning salt or all-purpose seasoning
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. paprika
  • Vegetable or canola oil for frying
  • 1/4 cup unsalted butter
  • 1 Tbsp. cayenne pepper
  • 1 Tbsp. paprika
  • 2 Tbsp. brown sugar
  • 1 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1 tsp. salt
  • 1 tsp. chili powder

Instructions
 

  • In a large bowl, mix buttermilk, pickle juice, hot sauce, and kosher salt. Add chicken pieces and coat well. Cover and refrigerate for at least 2 hours (or overnight for more flavor).
  • Prepare the flour mixture by combining flour, cornstarch, sea salt, seasoning salt, garlic powder, onion powder, and paprika in a shallow dish.
  • Remove chicken from marinade, letting excess drip off, then coat in the flour mixture. Press flour into the chicken to ensure adhesion. Place coated pieces on a wire rack and let rest for 15-20 minutes.
  • In a large cast-iron skillet, heat vegetable oil to 350°F. Fry chicken in batches, about 3-4 pieces at a time, for 8 minutes on each side or until the internal temperature reaches 160°F.
  • Transfer fried chicken to a wire rack over a baking sheet and keep warm in a preheated oven at 225°F while frying remaining pieces. Reserve 1/2 cup of frying oil for the sauce.
  • In a saucepan, melt butter with reserved hot oil. Stir in cayenne pepper, paprika, brown sugar, garlic powder, onion powder, salt, and chili powder until smooth. Brush the sauce generously over both sides of each fried chicken piece.
  • Serve immediately with white bread and pickles.

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Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Keyword Fried Chicken