Nashville Hot Chicken
About this recipe
Nashville Hot Chicken is a spicy fried chicken dish that's all about bold flavors and crispy texture. This recipe, inspired by the classic Southern favorite, breaks down the process into manageable steps, ensuring you get that perfect crunch and heat in every bite.
In this video, Babish shares his take on this iconic dish, emphasizing the importance of a dry brine and a double-dipping technique for the breading. The result? Chicken that's juicy on the inside and crispy on the outside, coated in a spicy oil that packs a flavorful punch.
Ingredient notes
- The chicken should be cut into 10 pieces, which includes separating the drumettes, drumsticks, thighs, and halving the breasts for even cooking.
- For the spice mixture, you can adjust the cayenne pepper to your taste; reducing it will make the dish less spicy.
Tips from Binging with Babish’s video
- Dry brine the chicken for at least 4 hours, ideally overnight, to enhance flavor and moisture.
- Double dip the chicken in the flour and egg mixtures to create a thicker, crispier crust.
- Fry the chicken in a mixture of lard and vegetable oil heated to 350°F for the best texture.
Good to know
- How long should I dry brine the chicken?
- The chicken should be dry brined for at least 4 hours, ideally overnight.
- What is the frying temperature for the chicken?
- The oil should be heated to 350°F before frying the chicken.
- How do I achieve a crispy coating on the chicken?
- Use a double-dipping technique: coat the chicken in flour, then dip in egg mixture, and coat again in flour.
- What can I serve with Nashville Hot Chicken?
- Serve the chicken on slices of Wonder Bread topped with pickle chips and toothpicks.
No life story here — the video and the recipe are the whole point. All credit to Binging with Babish: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Cut out the spine of the chicken and save it for stock.
- 2
Make a snip at the base of the breastbone to help crack the chicken in half.
- 3
Bisect the chicken into two halves.
- 4
Make shallow cuts around the base of the drumettes to expose the joints and separate them.
- 5
Repeat the joint finding process with the drumsticks to separate them from the thighs.
- 6
Cut the chicken breasts in half to create 10 pieces total.
- 7
Dry brine the chicken by generously salting and peppering both sides, then stack in a container and wrap tightly. Refrigerate for at least 4 hours, ideally overnight.
- 8
Prepare the breading station by combining whole milk, hot sauce, and eggs in a bowl, beating until smooth.
- 9
In another bowl, combine all-purpose flour, kosher salt, and a few tablespoons of the egg mixture to create clumps.
- 10
Bread the chicken by first coating it in the flour mixture, then dipping it in the egg mixture, and finally back into the flour mixture for double dipping.
- 11
Let the breaded chicken rest in the flour while preparing to fry.
- 12
Heat a mixture of lard and vegetable oil in a high-walled fry pan or cast iron skillet to 350°F.
- 13
Gently lay the chicken pieces in the hot oil and fry for 5 to 7 minutes per side until golden brown and crisp.
- 14
Transfer the fried chicken to a wire rack set in a rimmed baking sheet and keep in a 325°F oven until fully cooked through.
- 15
Prepare the spice mixture by combining cayenne pepper, brown sugar, freshly ground pepper, garlic powder, paprika, and kosher salt in a bowl.
- 16
Add hot frying oil to the spice mixture and whisk together.
- 17
Brush the spicy oil mixture over the freshly fried chicken while still hot, coating both sides generously.
- 18
Serve the chicken on slices of Wonder Bread topped with pickle chips and toothpicks.
Heads up — we had to guess a little:
- The total time includes brining time, which is at least 4 hours.
Credit where it’s due: this recipe was transcribed from Binging with Babish’s original video on YouTube. Follow them there — it’s their dish.
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