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Nashville Hot Chicken
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Nashville Hot Chicken

Nashville Hot Chicken

Ingredients

    Chicken Brine
  • 4 cups buttermilk
    • 1/4 cup hot sauce (I used cholula but almost any will do)
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 tablespoon paprika
  • 6-8 pieces of chicken - legs, breasts, thigh, up to you
    Flour Dredge
  • 6 cups all-purpose flour
  • 2 teaspoons Kosher salt
  • 1 teaspoon fresh ground black pepper
  • 1 tablespoon paprika
    Hot Oil Sauce
  • 1/4 cup cayenne pepper
  • 2 tablespoons brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika (regular is fine)
  • 1 tablespoon chipotle chili powder (regular is fine)
  • 1 teaspoon red pepper flakes
  • Vegetable oil, for frying

Directions

    Chicken
  1. In a large bowl put the buttermilk, hot sauce, salt, pepper and paprika – whisk well to combine and add the chicken and make sure it’s well covered. Refrigerate up to 4 hours, even overnight is fine
    Flour Dredge
  1. In a large bowl, whisk together all of the ingredients until well combined
    To Cook
  1. Remove the chicken pieces one by one from the buttermilk and let any excess drip off
  2. Put the pieces, one by one into the flour making sure each is well coated, shake off excess then back into the buttermilk and then into the flour again and put on a plate or a rack on a baking sheet – repeat with al the chicken
  3. Fill either a deep fryer with oil, or a large cast iron pan about 1/3 of the way up the sides and heat to 325 degrees
  4. Slowly add 3 or 4 pieces of chicken at a time and cook until golden brown and crisp on both sides (turning pieces over about halfway through) and the chicken reaches 160 to165 degrees, approximately 12-14 minutes
  5. When done, move the chicken pieces to a rack covered baking sheet and place in a 250 degree oven while you finish cooking the remaining pieces
    Hot Oil Sauce
  1. When all the frying is done, combine the oil ingredients in a medium bowl and add 1 cup of the hot frying oil – stir well to combine
  2. To serve, brush the cooked chicken well with the sauce, or dunk the pieces - serve hot

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