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Nashville Hot Chicken
Nashville Hot Chicken
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Prep Time:
20 minutes
Cook Time:
24 minutes
Total Time:
44 minutes
Spicy, hot, and slightly sweet fried chicken sandwich.
Ingredients:
  • 4 cups (560 grams) all-purpose flour
  • 1 tablespoon cayenne pepper
  • 1 tablespoon paprika
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • For the wet mixture
  • 2 cups buttermilk
  • 1/4 cup hot sauce, like Tabasco or Frank’s
  • 2 large eggs
  • For the fried chicken
  • 10 boneless, skinless large chicken thighs (or 3 chicken breasts, see note above)
  • Oil for frying, like peanut or rice bran oil
  • For the spicy paste
  • 1/2 cup used frying oil
  • 1/4 cup butter
  • 2 to 6 tablespoons cayenne pepper, depending on your heat preference
  • 1 to 2 tablespoons brown sugar, depending on your sweetness preference
  • 1 teaspoon chili powder blend
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon black pepper
  • To serve
  • 10 burger buns
  • Dill pickle slices, or bread and butter if you prefer
Instructions:
  • Set up your dredging station by preparing two large shallow dishes - one for dry ingredients and one for wet ingredients. In the first dish, combine flour, cayenne pepper, paprika, salt, and pepper using a whisk. In the second dish, whisk together buttermilk, hot sauce, eggs, and salt. Place a piece of parchment or wax paper on a large baking sheet, then arrange the dishes on your counter in the order of dry, wet, baking sheet.
  • Coat the chicken: Coat each piece of chicken in the dry flour mixture, ensuring both sides are covered. Then dip the chicken into the wet buttermilk mixture, making sure to coat both sides. Allow excess to drip off before dipping the chicken back into the flour mixture for a second coating on both sides. Transfer the coated chicken pieces to a prepared baking sheet. Let them rest while you heat the oil in the next step to help the coating stick to the chicken.
  • Heat the oil in a large deep skillet or Dutch oven over high heat until it reaches 350°F, about 45 seconds if using the bread cube method to test the temperature. Make sure the oil depth is at least 2 inches.
  • Fry the chicken: Once the oil is hot, carefully slide in 2-3 pieces of chicken using tongs to avoid splattering. Fry for 6-8 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F (160°F for white meat). Transfer to a wire rack on a baking sheet or a plate lined with paper towels to drain. Repeat with remaining chicken in batches.
  • Allow the oil to cool for 5 to 10 minutes after cooking the chicken, as you will use some of it to prepare the spicy paste.
  • Prepare the spicy paste: In a microwave-safe glass bowl, combine butter and hot oil. Microwave in short increments until butter is melted. Add cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, paprika, salt, and pepper. Stir until a thick paste forms, similar to a thin BBQ sauce. Adjust consistency by adding more oil if needed.
  • To construct the sandwich: Lay a piece of chicken on the bottom half of a burger bun. Spread the spicy paste evenly over the chicken. Add some pickles for a flavorful touch, then cover with the top bun. Serve right away and enjoy! If you enjoyed this dish, we would greatly appreciate your feedback by leaving a rating and review.

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