Nashville Hot Chicken

battered and fried chicken topped with chili oil and a pickle held with a toothpick on white bread in a parchment paper lined basket

This type of fried chicken has gained popularity in recent years with even KFC releasing their own version and has expanded across the country with the opening of popular spots like Los Angeles’s Howlin’ Rays which serves their version to a line of customers wrapping around the block on a daily basis.

Course Main Course

Cuisine American, Southern

Keyword buttermilk, fried chicken, hot chicken, nashville, spicy, whole chicken

Prep Time 2

Cook Time 30

Servings

Calories 984kcal

Ingredients

3 cups buttermilk
1 tablespoon kosher salt
1 tablespoon granulated sugar
1 teaspoon freshly ground black pepper
1 whole 4½-pound chicken, cut into 10 pieces
Vegetable oil, as needed, for frying
3 eggs
2 tablespoons Tabasco® hot sauce, or other vinegar-based hot sauce
3 cups all-purpose flour
3 tablespoons cayenne pepper, (add an additional tablespoon/ 5g for added heat level)
2 tablespoons (packed) dark brown sugar
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon garlic powder
Dill pickles, thinly sliced, for serving
White bread, for serving

US Customary - Metric

Instructions

In a large bowl whisk together the buttermilk, salt, sugar and pepper until combined. Add the chicken pieces to the brine. Turn to coat the chicken in the mixture and refrigerate, covered for at least 2 hours and up to overnight.
Fill a large heavy-bottomed pot, Dutch oven or large cast iron pan with enough oil to reach 2-inches up the side of the pot. Heat the oil to 350°F (180ºC).
Remove the chicken from the brine to a large plate. Whisk the eggs and hot sauce into the buttermilk brine. Add the flour to another large mixing bowl and set aside.
Preheat oven to 425ºF (220ºC).
Working a few pieces at a time dip the chicken pieces back in the buttermilk mixture then dredge in the flour, shaking off any excess flour.
Place into the oil and fry until the chicken is cooked thoroughly and golden brown on the outside, about 6 to 10 minutes depending on the size of the piece (legs take less time than breasts).
Remove the chicken to a wire cooling rack over a baking sheet and repeat with the remaining chicken. In a small bowl whisk together the cayenne, brown sugar, chili powder, paprika and garlic powder. Add ¾ cup of the hot oil and whisk to combine. Use a pastry brush to brush the seasoning mixture on all sides of the fried chicken.
Place the baking sheet in the oven and let the chicken cook for an additional 10 minutes. Serve the chicken with sides of white bread and pickles.

Nutrition