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Chef John's Nashville Hot Chicken
Chef John's Nashville Hot Chicken
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Prep Time:
20 minutes
Cook Time:
16 minutes
Total Time:
180 minutes
Delicious Nashville hot chicken with crispy spicy glaze - a fiery and unforgettable dish!
Ingredients:
  • 1 whole chicken, cut into 8 pieces
  • 1 cup buttermilk
  • 0.25 cup pickle brine
  • 2 tablespoons Louisiana-style hot sauce
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 teaspoons fine table salt
  • 0.25 cup butter
  • 0.25 cup lard
  • 2 tablespoons cayenne pepper
  • 1 tablespoon packed light brown sugar
  • 1 teaspoon paprika
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon freshly ground black pepper
  • 1 cup vegetable oil for frying, or as needed
Instructions:
  • Place the chicken pieces elegantly in a spacious bowl.
  • In a mixing bowl, combine buttermilk, pickle brine, hot sauce, and egg. Pour this flavorful mixture over the chicken, ensuring every piece is well coated. Refrigerate for 2 to 4 hours to let the chicken marinate perfectly.
  • Combine flour and salt in a shallow flat dish. Pat dry the chicken after taking it out of the marinade. Set aside the marinade. Coat the chicken in the flour mixture thoroughly. Dip the chicken back into the marinade, ensuring all sides are coated, then let excess drip off. Re-coat the chicken in the flour mixture and place on a rack. Repeat for all chicken pieces. Let sit for 15 minutes to dry the coating slightly.
  • In a large pot, combine butter, lard, cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Cook over medium-high heat, stirring until fats are melted. Keep the sauce warm off the heat.
  • Pour vegetable oil into a cast iron skillet until it reaches one-third full. Heat the oil over medium-high heat until it reaches 350 degrees F. Gently add chicken to the hot oil, placing skin side down. Keep oil temperature at 325 degrees F, adjusting heat as necessary. Fry until the chicken reaches an internal temperature of 160 degrees F, about 8 to 10 minutes per side.
  • Place the chicken on a rack to let excess oil drip off, then generously brush with the sauce on both sides.
  • Savor every delightful bite!

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