Description
Classic Nashville Hot Chicken is a beloved Southern dish featuring crispy fried chicken thighs coated in a fiery cayenne-infused hot oil, served on white bread with pickle chips for a spicy, tangy kick.
Ingredients
- 4 boneless, skinless chicken thighs (or desired chicken pieces)
- 1 cup buttermilk
- 1/4 cup pickle juice
- 1/4 cup hot sauce (e.g., Frank’s Red Hot)
- 2 cups all-purpose flour
- 3 tablespoons cornstarch
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon seasoned salt
- 1 teaspoon black pepper
- 2 tablespoons cayenne pepper (for hot oil)
- 1 teaspoon brown sugar (for hot oil)
- 1/2 tablespoon paprika (for hot oil)
- 1/2 tablespoon chili powder (for hot oil)
- 1/2 tablespoon garlic powder (for hot oil)
- 1/2 teaspoon black pepper (for hot oil)
- Vegetable oil for frying
- Texas toast or white bread, for serving
- Dill pickle chips, for serving
Instructions
- Prepare the chicken brine: In a large sealable bag or bowl, combine buttermilk, pickle juice, and your preferred hot sauce. Add the chicken pieces, ensuring they are fully coated. Seal and refrigerate for at least 1 hour, or up to 4 hours for maximum flavor.
- While chicken brines, create the dry dredge: In a separate bowl, whisk together the all-purpose flour, cornstarch, 1 tablespoon paprika, 1 tablespoon chili powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, seasoned salt, and 1 teaspoon black pepper.
- Set up your frying station: Pour vegetable oil into a heavy-bottomed skillet or Dutch oven, filling it about one-third of the way. Heat the oil to 350°F (175°C).
- Dredge and fry the chicken: Remove chicken from the brine, allowing excess liquid to drip off. Dredge each piece thoroughly in the seasoned flour mixture, ensuring a complete, even coating. Carefully place two chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F (74°C). Repeat with remaining chicken.
- Prepare the Nashville hot oil: In a heat-proof bowl, combine 2 tablespoons cayenne pepper, 1 teaspoon brown sugar, 1/2 tablespoon paprika, 1/2 tablespoon chili powder, 1/2 tablespoon garlic powder, and 1/2 teaspoon black pepper. Once all chicken is fried, carefully scoop about 1/2 cup of the hot frying oil into this spice blend and whisk vigorously until well combined.
- Coat and serve: Brush or spoon the spicy oil mixture generously over all sides of the hot, fried chicken. Serve immediately on slices of Texas toast or white bread, topped with dill pickle chips.
Notes
- Adjust the amount of cayenne pepper in the hot oil to control the spice level; start with less if you’re sensitive to heat.
- Ensure the oil temperature stays at 350°F to achieve crispy, evenly cooked chicken.
- This recipe can be scaled up for larger batches, but fry in small batches to maintain oil temperature.