Nashville-Style Hot Chicken
A fiery and crispy Southern classic featuring twice-dredged chicken that's fried until golden brown and brushed with a cayenne-spiced oil. This Nashville hot chicken delivers intense heat balanced with subtle sweetness, served traditionally with white bread and pickles.
Ingredients
- •2 whole chickens
- •1 tablespoon freshly ground black pepper
- •2 tablespoons kosher salt
- •4 large eggs
- •2 cups buttermilk or whole milk
- •2 tablespoons hot sauce
- •4 cups all-purpose flour
- •10 cups vegetable oil
- •6 tablespoons cayenne pepper
- •2 tablespoons dark brown sugar
- •1 teaspoon chili powder
- •1 teaspoon garlic powder
- •1 teaspoon paprika
- •1 serving white bread and pickles
- •1 piece deep-fry thermometer
Cooking Instructions
- 1.
Toss chicken with black pepper and 2 tablespoon salt in a large bowl. Cover and chill at least 3 hours.
180 min
- 2.
Whisk eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 4 teaspoons salt in another large bowl.
5 min
- 3.
Fit a Dutch oven with thermometer; pour in oil to measure 2". Heat over medium-high heat until thermometer registers 325°. Pat chicken dry. Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.
20 min
- 4.
Working in 4 batches and returning oil to 325° between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160° for white meat and 165° for dark, 15-18 minutes. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.
72 min
- 5.
Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil. Brush fried chicken with spicy oil. Serve with bread and pickles.
10 min
- 6.
Do ahead: Chicken can be seasoned 1 day ahead. Keep chilled.
