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Nashville Hot Chicken
Buttermilk-brined fried chicken dunked in a fiery cayenne oil made with the hot frying fat, served the Nashville way on white bread with dill pickles.
Notes
Starter recipe; adjust to taste. Use 3 Tbsp cayenne for medium, 5 for hot.
RECIPE CARD
Nashville Hot Chicken
Yield: 4 servings | Time: 1 hour, plus brining
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Ingredients
Chicken
- 3 lb Bone-in chicken pieces, or 2 lb boneless thighs
- 2 cups Buttermilk
- 2 Tbsp Hot sauce
- 1 Tbsp Kosher salt
- 2 cups All-purpose flour
- 1 Tbsp each Paprika, garlic powder, black pepper
- 2 tsp Kosher salt
- Peanut or vegetable oil for frying
Hot oil
- ½ cup Hot frying oil (from the pot)
- 3–5 Tbsp Cayenne, to taste
- 1 Tbsp Brown sugar
- 1 tsp each Paprika, garlic powder, chili powder
- ½ tsp Salt
To serve
- White bread
- Dill pickle chips
Instructions
- Whisk buttermilk, hot sauce and salt; brine the chicken 4 hours to overnight.
- Mix flour with paprika, garlic powder, pepper and salt. Drizzle in a few spoonfuls of brine and rub together for shaggy bits.
- Dredge the chicken, pressing to coat, and rest on a rack 10 minutes.
- Fry at 325°F until 165°F inside (12–15 minutes bone-in, 6–8 boneless). Drain on a rack.
- Carefully ladle ½ cup of the hot frying oil over the cayenne, sugar and spices and whisk.
- Brush the hot oil generously over the chicken and serve on white bread with pickles.
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Schossow Kitchen · schossowkitchen.com
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