Recreating Nashville Hot Chicken
About this recipe
Nashville Hot Chicken is a spicy, crispy fried chicken dish that packs a flavorful punch. This recipe by Joshua Weissman breaks down the process into manageable steps, making it easier than you might think to recreate this iconic dish at home.
The key to achieving that signature heat and flavor lies in a careful preparation of the chicken, a flavorful buttermilk dip, and a spicy oil mixture that gives the chicken its distinctive kick.
Ingredient notes
- You can use either 4 chicken thigh and leg quarters or 1 whole chicken cut into 8 pieces.
- The recipe includes a splash of cold smoked matsutake shoyu for added flavor, which is optional.
Tips from Joshua Weissman’s video
- Letting the seasoned chicken sit in the fridge for 24 hours enhances the flavor significantly, though you can skip this step if you're short on time.
- When frying, make sure the oil is preheated to 325°F (160°C) and fry the chicken in batches to avoid overcrowding the pot.
Good to know
- How long should I fry the chicken?
- Fry the chicken for 15 to 18 minutes or until the internal temperature reaches 165°F (74°C).
- What is the purpose of the cold smoked matsutake shoyu?
- It's added for a fancy flavor, but it's optional.
- Can I use a whole chicken instead of chicken quarters?
- Yes, you can use a whole chicken cut into 8 pieces instead of 4 chicken thigh and leg quarters.
- What should I do if the chicken is browning too fast while frying?
- If the chicken is browning too fast, turn the temperature down.
No life story here — the video and the recipe are the whole point. All credit to Joshua Weissman: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the chicken by seasoning it generously with salt on both sides. Optionally, add a little MSG for extra flavor. Let it sit in the fridge for 24 hours for best results.
- 2
Fill a medium-sized pot with oil, enough to submerge the chicken but not overflowing. Preheat the oil to 325°F (160°C).
- 3
In a bowl, whisk together 2 large eggs, then add 2 cups of buttermilk, 2 tablespoons of hot sauce, 2 tablespoons of pickle juice, and a splash of cold smoked matsutake shoyu. Mix well.
- 4
In another bowl, combine 3 cups of flour and 3 teaspoons of kosher salt. Mix until well incorporated.
- 5
In a separate bowl, mix the spices for the hot oil: combine 4 tablespoons of cayenne, 1 tablespoon of garlic powder, 1 tablespoon of smoked paprika, 2 teaspoons of kosher salt, and 2 tablespoons of dark brown sugar. Whisk until combined.
- 6
Dredge each piece of chicken in the flour mixture, then dip it in the buttermilk mixture, and back into the flour, pressing to ensure a good coating.
- 7
Once the oil is hot, carefully add the chicken in batches, frying for 15 to 18 minutes or until the internal temperature reaches 165°F (74°C).
- 8
Transfer the fried chicken to a wire rack to drain excess oil.
- 9
In a bowl, whisk together 1 cup of the hot fry oil with the spice mixture. Toss the fried chicken in this hot oil mixture to coat.
- 10
Serve the chicken on slices of bread with pickles.
Heads up — we had to guess a little:
- The quantity of chicken was inferred based on common serving sizes for fried chicken.
Credit where it’s due: this recipe was transcribed from Joshua Weissman’s original video on YouTube. Follow them there — it’s their dish.
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