Method

Marinating the Chicken

Prepare the Marinade

In a large bowl, whisk together buttermilk, hot sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper until well combined.

Marinate the Chicken

Add the bone-in chicken pieces to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.

Coating the Chicken

Prepare the Coating

In a separate bowl, mix together all-purpose flour, paprika, cayenne pepper, black pepper, and salt.

Coat the Chicken

Remove chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring an even coating. Set aside on a wire rack.

Frying the Chicken

Heat the Oil

In a large, heavy-bottomed pot, heat 4 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Chicken

Carefully add the coated chicken pieces to the hot oil in batches, frying until golden brown and cooked through, about 15-18 minutes per batch. Use a thermometer to ensure the internal temperature reaches 165°F (74°C).

Drain the Chicken

Once cooked, remove chicken from the oil and place on a wire rack or paper towels to drain excess oil.

Making the Spicy Oil

Prepare the Spicy Oil

In a small saucepan, heat 1 cup of vegetable oil over low heat. Add cayenne pepper and paprika, stirring until well combined and fragrant, about 2-3 minutes. Remove from heat.

Drizzle on Chicken

Once the chicken has cooled slightly, drizzle the spicy oil generously over each piece.

Serving

Serve Hot

Serve the Blazing Bird Nashville Chicken hot, accompanied by pickles and white bread if desired.

Blazing Bird Nashville Chicken Recipe