Nashville Hot Chicken
This crispy Tennessee fried chicken gets it's extreme heat from the seasoned dredge and spice blend that gets poured over before serving.
Ingredients
Dry Brine
- 1 chicken, cut into 8 pieces
- 1 tbs salt
- 1 1/2 tsp pepper
Dip
- 1 cup buttermilk
- 1 egg
- 2 tbs hot sauce
Dredge
- 1 1/2 cups flour
- 1 tbs paprika
- 2 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cayenne
- 1/2 tsp black pepper
- Salt, to taste
Spicy Finisher
- 1 cup hot oil from the fryer
- 3 tbs cayenne
- 1 tbs packed brown sugar
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp chili powder
- Salt and pepper, to taste
Instructions
- Toss the chicken pieces in the salt and pepper, then cover and refrigerate. At minimum, let it rest for 3 hours, but overnight is best.
- In a deep fryer, large cast iron skillet, or Dutch oven, heat about 2 inches oil to 325 F.
- In one bowl, whisk together eggs, buttermilk, and hot sauce. In another bowl, whisk together flour, salt, and seasonings.
- Pat the chicken dry, then dip in the flour mixture, shaking off excess. Dip it in the buttermilk and let the excess drip off, then dip it in the flour mixture again.
- Working in small batches (2 to 3 pieces at a time), fry chicken until golden brown, crisp, and cooked through, 15 to 20 minutes depending on the size. Remove from oil then set aside until all pieces have been fried.
- Carefully remove 1 cup hot oil and add the cayenne, sugar, paprika, garlic powder, salt, and pepper. Baste this mixture over the chicken. It'll coat it with spices while keeping the skin crispy.
- Serve warm over white bread with a side of pickle slices.
