Nashville Hot Chicken
Make delicious fried Nashville hot chicken at home with this easy recipe. Serve this extremely spicy fried chicken with sliced bread, and pickles.
- Serves: 6 persons
- For the Chicken
- 3pounds chicken pieces (bone-in, skin-on)
- 1tablespoon kosher salt
- 1teaspoon black pepper (freshly ground)
- For the Coating
- 1cup whole milk (or buttermilk)
- 2large eggs
- 4tablespoons hot sauce (e.g., Texas Pete's, Frank's, Tabasco)
- 2cups all-purpose flour
- Vegetable oil (for deep frying)
- For the Hot Sauce
- ½cup vegetable oil (reserved from the used cooking oil)
- 2tablespoons cayenne pepper (or more)
- 1tablespoon brown sugar (light or dark)
- 1teaspoon paprika
- 1teaspoon kosher salt
- ½teaspoon ground black pepper
- ½teaspoon garlic powder
Step 1Gather the ingredients.
Step 2Dry the chicken pieces with a paper towel and arrange them in a pan or baking dish. Rub the chicken with 1 tablespoon kosher salt and 1 teaspoon black pepper. Cover the pan with plastic wrap and refrigerate for 4 hours or up to 24 hours.
Step 3In a deep, heavy skillet or saucepan, heat about 2 inches of oil to 350 F.
Step 4Place a cooling rack in a rimmed baking pan. Preheat the oven to 200 F.
Step 5In a bowl, combine the milk, eggs, and hot sauce.
Step 6Pour the milk and egg mixture into a wide, shallow bowl. Put the flour in a separate wide, shallow bowl.
Step 7Dip a chicken piece in the flour and turn until it is thoroughly coated.
Step 8Dip the flour-coated chicken in the milk and egg mixture and turn to coat.
Step 9Dip the chicken piece in the flour once again, turning to coat.
Step 10Repeat with the remaining chicken pieces.
Step 11Fry the chicken in small batches in the hot oil for 12 to 17 minutes depending on the size of the pieces, or until the pieces reach about 165 F at their centers on an instant-read thermometer .
Step 12Remove the chicken pieces to the prepared pan with the cooling rack and place the pan in the oven. Repeat with the remaining chicken pieces. Set the cooking oil aside to cool slightly.
Step 13Now to make the hot sauce for the glazing. In a heatproof bowl, combine the cayenne pepper, brown sugar, paprika, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and the garlic powder. Add about 1/2 cup of the hot cooking oil to the spices and stir to blend.
Step 14Brush the hot sauce over the chicken pieces. Stir the sauce frequently as you brush.
Step 15Serve with white bread and pickles. Enjoy.