Nashville Hot Chicken
About this recipe
Nashville Hot Chicken is a spicy, crispy fried chicken dish that packs a punch. This version, shared by Chef John from Food Wishes, emphasizes a double dredging technique that ensures a crunchy coating and a flavorful kick from the cayenne-infused sauce.
The key to this recipe is the marination process, which allows the chicken to soak up flavors from buttermilk and hot sauce, making it juicy and tender. Plus, the addition of lard and butter in the sauce adds richness that complements the heat.
Ingredient notes
- Use Louisiana hot sauce for the best flavor, but any favorite hot sauce can work.
- If you don't have buttermilk, you can substitute it with regular whole milk, though buttermilk is preferred for its tanginess.
Tips from Food Wishes’s video
- The double dredging technique is crucial: coat the chicken in flour, dip it back in the marinade, and coat it in flour again to achieve the perfect crunch.
- Let the coated chicken rest at room temperature for 15 minutes before frying; this helps the coating set and improves texture.
Good to know
- How long should I marinate the chicken?
- Marinate the chicken for 2 to 4 hours for the best results.
- What is the purpose of the double dredging?
- Double dredging helps create a thicker, crunchier coating on the chicken.
- What temperature should the oil be for frying?
- Heat the oil to 350°F (175°C) and maintain it around 325°F (163°C) while frying.
- Can I use a different type of oil for frying?
- While vegetable oil is recommended, you can use another frying oil of your choice.
No life story here — the video and the recipe are the whole point. All credit to Food Wishes: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
In a mixing bowl, combine buttermilk, hot sauce, pickle brine, and one large egg. Whisk until thoroughly mixed.
- 2
Pour the marinade over the cut-up chicken, ensuring all pieces are well coated. Cover and refrigerate for 2 to 4 hours.
- 3
In a separate bowl, mix all-purpose flour with fine salt to prepare the seasoned flour.
- 4
Remove the chicken from the marinade, blot off excess liquid with paper towels, and season with additional salt.
- 5
Begin the double dredging process: coat the chicken in the seasoned flour, then return it to the marinade, and coat it in the flour again. Place on a rack to rest.
- 6
Let the coated chicken sit at room temperature for 15 minutes to allow the coating to set.
- 7
In a saucepan, melt butter and lard over medium heat. Add cayenne pepper, garlic powder, sweet paprika, brown sugar, salt, and black pepper. Stir until melted and heated through, then keep warm.
- 8
Heat vegetable oil in a cast iron skillet to 350°F (175°C). Carefully add the chicken skin side down, maintaining the oil temperature around 325°F (163°C).
- 9
Fry the chicken until golden brown and cooked through, about 15-20 minutes, depending on the size of the pieces.
Heads up — we had to guess a little:
- The amount of cayenne pepper is inferred based on typical spice levels for Nashville Hot Chicken.
Credit where it’s due: this recipe was transcribed from Food Wishes’s original video on YouTube. Follow them there — it’s their dish.
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