Nashville Hot Fried Chicken is a legend in the world of Southern cooking—crispy, fiery, and utterly addictive. The chicken is brined, double-dredged, and fried until shatteringly crisp, then slathered in a cayenne-spiced oil that brings the heat. Served on white bread with pickles to cool it down, it’s a spicy, crunchy, and unforgettable meal.
Ingredients
For the Brine:
- 2 cups (480ml) buttermilk
- 1 tablespoon hot sauce
- 1 teaspoon salt
For the Chicken:
- 2 lbs (900g) chicken thighs and drumsticks
- 2 cups (250g) all-purpose flour
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- Oil for frying (peanut or vegetable oil)
For the Spicy Oil Slather:
- ½ cup (120ml) frying oil (from the pan)
- 2 tablespoons cayenne pepper
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- ½ teaspoon garlic powder
For Serving:
- White bread slices
- Pickle slices
- Coleslaw (optional)
Instructions
1. Brine the Chicken: In a bowl, combine buttermilk, hot sauce, and salt. Add chicken, cover, and refrigerate for at least 4 hours or overnight.
2. Dredge the Chicken: In a bowl, whisk flour, salt, pepper, garlic powder, and paprika. Remove chicken from brine, letting excess drip off. Dredge in flour, dip back in buttermilk, then dredge again in flour. Press to adhere.
3. Fry the Chicken: Heat 2 inches of oil to 325°F (165°C). Fry chicken in batches for 10 to 12 minutes until golden and cooked through. Drain on a wire rack.
4. Make the Spicy Oil: Carefully scoop ½ cup of hot frying oil into a heatproof bowl. Whisk in cayenne, brown sugar, paprika, and garlic powder.
5. Slather the Chicken: Brush the spicy oil generously over each piece of fried chicken.
6. Serve: Place chicken on white bread with pickle slices. Serve with coleslaw if desired.
This Nashville Hot Fried Chicken is crispy, spicy, and absolutely unforgettable.
