The tantalizing allure of Nashville Hot Chicken is undeniable, drawing you in with its spicy, crunchy exterior and juicy, tender inside. It’s a dish where bold Southern flavors meet exquisite textures, creating a comforting meal that is both fiery and utterly satisfying.
Why You’ll Love This Recipe
- Crunchy Perfection: The double dredge ensures each bite delivers an irresistible crunch.
- Spice Customization: You can adjust the level of heat to suit your taste, making it perfect for everyone.
- Crowd Pleaser: Whether for game day or family dinner, this chicken will have everyone reaching for seconds.
- Southern Tradition: Brings the authentic taste of Nashville straight to your table.
Ingredients You’ll Need
The beauty of Nashville Hot Chicken lies in its straightforward yet impactful ingredients. Each element contributes uniquely, from the piquant cayenne pepper to the crispy flour coating, culminating in a dish that’s bursting with fiery flavor and delightful texture.
- Buttermilk: Acts as a tenderizing marinade, adding a rich tanginess.
- Hot Sauce: Infuses the chicken with a subtle kick, setting the stage for flavor.
- All-Purpose Flour and Cornstarch: Create the perfect crispy coating.
- Cayenne Pepper: The star of the show, providing that signature Nashville heat.
- Seasoned Salt: Enhances all the flavors, bringing them together harmoniously.
- Vegetable Oil: Ideal for frying, ensuring a golden brown, crispy finish.
Variations
Embrace the flexibility of this dish by tailoring it to fit your dietary needs or flavor preferences. Whether it’s adding a unique twist or accommodating specific ingredients, Nashville Hot Chicken invites your creativity.
- Gluten-Free: Use gluten-free flour for the breading to keep it celiac-friendly.
- Mild Version: Tone down the cayenne for a less spicy version that’s still flavorful.
- Vegan Alternative: Try this recipe with cauliflower or tofu for a plant-based hot “chicken” experience.
How to Make Nashville Hot Chicken
Step 1: Marinade
In a medium-sized bowl, whisk together the buttermilk and hot sauce. This mixture will soak into the chicken pieces, ensuring they remain juicy with every bite.
Step 2: Preparing the Breading
In a sturdy paper bag, combine flour, cornstarch, seasoned salt, paprika, cayenne, black pepper, garlic, and onion powders. Shake it well to evenly mix all the seasonings into the flour—this is the secret to a well-flavored, crispy crust.
Step 3: Dredging the Chicken
Dip each chicken piece in the seasoned flour, then the buttermilk, and back into the flour. Lay them on a baking sheet to rest, allowing the coating to adhere for about 15-20 minutes.
Step 4: Frying to Perfection
Heat vegetable oil in a skillet to 350°F. Fry the chicken in small batches to maintain the oil temperature, ensuring a crunchy exterior and cooked-through interior. Drain on paper towels when done.
Step 5: Adding the Heat
Mix the hot chicken sauce with the used frying oil, cayenne pepper, brown sugar, chili powder, garlic powder, and smoked paprika. Brush this fiery concoction generously over the fried chicken.
Pro Tips for Making Nashville Hot Chicken
- Double Dredge Delight: Ensure your chicken has a super crunchy crust by double-dipping in flour – this step is crucial for crispy perfection!
- Oil Readiness: Wait for the oil to dance when specks of flour are added. It ensures the chicken fries evenly and crisps up instantly.
- Resting is Key: Allow the floured chicken to sit before frying; it helps the coating adhere better, preventing it from falling off during cooking.
- Right Oil Selection: Choose oils with a high smoke point, like canola or peanut, to avoid the unpleasantness of smoking and burnt flavors.
How to Serve Nashville Hot Chicken
Garnishes
Topping your Nashville Hot Chicken with pickles and a slice of white bread not only enhances the taste but also balances the spiciness beautifully, creating a classic Southern presentation.
Side Dishes
This fiery dish pairs perfectly with creamy coleslaw, tangy potato salad, or buttery cornbread. These sides complement the spicy flavors while adding textural variety to your meal.
Creative Ways to Present
For a unique twist, serve the chicken atop a waffle, drizzled with honey. This sweet and spicy combination elevates your dish to a brunch favorite in no time.
Make Ahead and Storage
Storing Leftovers
To keep your leftovers crispy, store them in an airtight container lined with paper towels to absorb excess moisture. This method preserves the delicious texture and flavor for longer.
Freezing
Freeze the chicken in resealable bags with parchment paper between pieces to prevent sticking. This technique allows you to enjoy spicy goodness up to three months later.
Reheating
Reheat the chicken by letting it come to room temperature, then back in a 400°F oven or air fryer. This keeps the exterior crunchy while heating it evenly.
FAQs
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What makes Nashville Hot Chicken so spicy?
The key to its spiciness is the generous use of cayenne pepper, both in the breading and the hot oil mixture, which infuses the chicken with its signature heat.
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Can I adjust the spice level?
Absolutely! Simply reduce the amount of cayenne pepper for a milder version, or increase for more heat, based on your preference.
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Is it possible to bake instead of fry?
Yes, while frying delivers the best crunch, you can bake the chicken on a wire rack over a baking sheet at 400°F until golden, turning halfway through for even cooking.
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Why rest the chicken after dredging?
Resting ensures the flour binds well to the chicken, which is crucial for achieving that irresistible, crunchy crust.
Final Thoughts
If you’re ready to dive into a world of bold flavors and satisfyingly crispy chicken, it’s time to try this Nashville Hot Chicken recipe. Each bite promises not just a meal, but an experience that captures the essence of Southern cooking tradition. Enjoy every spicy, delightful morsel!
Print
Nashville Hot Chicken Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 10 pieces 1x
- Category: Frying
- Method: Frying
- Cuisine: Southern American
Description
Experience the bold flavors and crispy perfection of Nashville Hot Chicken with this easy-to-make recipe. Juicy chicken pieces are double-dredged for maximum crunch, fried to golden perfection, and coated in a fiery-hot coating that’s balanced with a touch of sweetness. Serve on white bread with pickles for an authentic Southern feast that’s packed with heat and flavor.
Ingredients
For the Fried Chicken
- 2 cups buttermilk
- 1/3 cup hot sauce
- 2 1/2 cups all-purpose flour
- 3 tablespoons cornstarch
- 3 tablespoons seasoned salt
- 1 tablespoon paprika
- 2 teaspoons cayenne pepper
- 2 teaspoons black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon onion powder
- 10 pieces chicken (drumsticks or thighs)
- Vegetable oil for frying (preferably canola or vegetable oil)
For the Nashville Hot Mixture
- 1/3 cup cayenne pepper
- 1 1/2 tablespoons dark brown sugar
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For Serving
- White bread slices
- Sliced pickles
Instructions
- Prepare the Buttermilk Mixture: In a medium bowl, whisk together the buttermilk and hot sauce until well combined. Set aside to use for dipping.
- Mix the Dredge: In a large paper bag or bowl, combine the flour, cornstarch, seasoned salt, paprika, cayenne pepper, black pepper, garlic powder, and onion powder. Shake or whisk to mix evenly.
- Dredge the Chicken: Dip each piece of chicken into the seasoned flour, then into the buttermilk mixture, and back into the seasoned flour, ensuring an even coating each time. Place the coated chicken on a baking sheet and let rest for 15-20 minutes to allow the crust to set.
- Heat the Oil: Pour 2 to 2½ inches of vegetable oil into a cast iron skillet or heavy-bottomed pan. Heat the oil over medium-high heat until it reaches about 350°F (177°C). To test if the oil is ready, sprinkle a tiny bit of flour into the oil; if it sizzles immediately, it’s hot enough.
- Fry the Chicken: Fry four pieces at a time, turning occasionally, until each side is golden brown. Cover the skillet with a lid for a few minutes after browning to steam the chicken inside, then remove the lid and continue frying until crispy and cooked through, about 8-10 minutes total per batch. Drain the chicken on paper towels.
- Keep Warm: Transfer the fried chicken onto a parchment-lined baking sheet and place in a 275°F (135°C) oven to stay warm while frying the remaining pieces.
- Make the Hot Mixture: Once all chicken is fried, whisk together 1 cup of the leftover frying oil, cayenne pepper, brown sugar, chili powder, garlic powder, and smoked paprika in a small bowl until smooth.
- Coat the Chicken: Remove the chicken from the oven and brush or toss with the hot spicy oil mixture until thoroughly coated.
- Serve: Place the hot chicken on slices of white bread, add pickles, and serve immediately for maximum crunch and flavor.
Notes
- Double dredging ensures a super crispy crust, so don’t skip this step.
- Resting the dredged chicken before frying helps the coating stick better and stay crispy.
- Let cold chicken sit out for about 30 minutes before dredging to prevent uneven frying.
- Use high smoke point oil like canola, vegetable, or peanut oil and keep the temperature steady at around 350°F for optimal crunch.
- To reheat leftovers and maintain crispiness, warm in a 400°F oven or air fryer.
- Store leftover chicken in an airtight container with paper towels to absorb excess moisture for up to 3-4 days.
- Freeze for up to 3 months for longer storage, thaw overnight in the fridge before reheating.
Nutrition
- Serving Size: 1 piece (approx. 100g)
- Calories: 197 kcal
- Sugar: 5 g
- Sodium: 2364 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 60 mg
