3.57143
7 ratings

Nashville-Style Hot Chicken

Try this Nashville-Style Hot Chicken recipe for supper tonight
Nashville-Style Hot Chicken
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It’s fiery. It overtakes your taste buds and burns your mouth in just the right way. Nashville hot chicken allegedly born out of infidelity is nothing less than a Music City tradition — spicy, greasy, and indulgent.

Ready in
60 m
60 m
(prepare time)
60 m
(cook time)
8
Servings
1311
Calories Per Serving

Ingredients

For the chicken:

  • 4 Pounds chicken, quartered
  • 1 Tablespoon plus one teaspoon kosher salt, divided
  • 1 1/2 Teaspoon black pepper
  • 2 Cups buttermilk
  • 4 eggs
  • 1 1/2 Tablespoon vinegar-based hot sauce, such as Tabasco
  • 4 Cups all-purpose flour
  • Vegetable oil, shortening, or lard for frying

For the spicy glaze:

  • 5 Tablespoons cayenne pepper
  • 3 Tablespoons brown sugar
  • 1 1/2 Teaspoon chili powder
  • 1 Teaspoon garlic powder
  • 1 1/2 Teaspoon paprika
  • White bread, for serving
  • Pickles, for garnish

Directions

For the chicken:

Combine the chicken, salt, and pepper in a bowl, cover and chill for at least 3 hours to overnight.

When you are ready to cook the chicken, combine the buttermilk, eggs, and hot sauce in a bowl and whisk together. Then, combine the flour and leftover teaspoon of salt in another bowl and whisk to combine.

Dry the chicken off with paper towels, and dredge in the flour mixture. Tap off any excess flour back into the bowl, and dip into the buttermilk mixture. Then, dredge again in the flour, and set aside the chicken on a baking sheet.

While you are finishing coating the chicken, heat about 2 inches of frying oil, shortening, or lard in a heavy pan or Dutch oven. Over medium-high heat, monitor the oil until it reaches 325 degrees F. Then, add the chicken pieces to the oil in batches, being sure not to overcrowd the pan. Cook the chicken until cooked through (white meat registers 160 degrees F and dark meat registers 165 degrees F on an instant read thermometer) and golden brown on both sides. This should take about 15 to 20 minutes. Set the chicken aside to cool slightly while you prepare the glaze.

For the spicy glaze:

While the chicken is resting, carefully combine a cup of the frying oil with the cayenne pepper, brown sugar, chili powder, garlic powder, and paprika. Whisk gently to combine. Then, pour the hot sauce over the chicken, and serve on white bread with pickles for garnish.

Nutritional Facts
Servings8
Calories Per Serving1311
Total Fat96g100%
Sugar7gN/A
Saturated15g74%
Cholesterol253mg84%
Protein54g100%
Carbs57g19%
Vitamin A225µg25%
Vitamin B121µg43%
Vitamin B61mg76.4%
Vitamin C7mg8%
Vitamin D0.9µg5.9%
Vitamin E15mg100%
Vitamin K8µg7%
Calcium131mg13%
Fiber3g12%
Folate (food)49µgN/A
Folate equivalent (total)213µg53%
Folic acid96µgN/A
Iron6mg33%
Magnesium77mg18%
Monounsaturated57gN/A
Niacin (B3)20mg100%
Phosphorus514mg73%
Polyunsaturated18gN/A
Potassium724mg15%
Riboflavin (B2)0.8mg62.9%
Sodium1026mg43%
Sugars, added3gN/A
Thiamin (B1)0.7mg56.1%
Trans0.7gN/A
Zinc4mg37%