Nashville Hot Chicken
Nashville's fiery fried chicken, brushed with a glossy cayenne-oil paste the instant it comes out of the fryer, served on white bread with pickles to cut the heat.
Meat
⚠ Contains: Gluten, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 8 chicken pieces (thighs, drumsticks), bone-in
- 2 cups buttermilk
- 2 cups flour
- 2 tsp salt, plus more to taste
- 1 tbsp cayenne pepper (for the dredge)
- Oil or lard, for frying
- 1/2 cup cayenne pepper (for the hot oil paste)
- 1 tbsp brown sugar, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt (for the hot oil paste)
- White bread and pickle slices, to serve
Steps
- Marinate the chicken in buttermilk at least 2 hours, ideally overnight, refrigerated.
- Mix flour, salt, and 1 tbsp cayenne for the dredge.
- Remove chicken from the buttermilk and dredge thoroughly in the seasoned flour.
- Fry in oil at 175C (350F) until deep golden and cooked through, about 12-15 minutes; drain.
- Combine the cayenne, brown sugar, smoked paprika, garlic powder, and salt in a heatproof bowl.
- Ladle a cup of the hot frying oil over the spice mixture, stirring immediately until smooth and glossy.
- Brush the spicy oil paste generously over the hot, freshly fried chicken while it's still piping hot.
- Serve on white bread with pickle slices.