Nashville Hot Chicken Recipe
crispy ½ chicken, butter toasted potato bread, dill pickles, nashville hot dip + charred scallion ranch
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Ingredients
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Chicken Marinade
Chicken Coating
Chicken Frying
Hot Sauce Mixture
Serving
Method
Marinating the Chicken
- 1
Prepare Marinade
In a large bowl, combine buttermilk, hot sauce, salt, black pepper, garlic powder, and onion powder. Mix well.
- 2
Marinate Chicken
Add the chicken halves to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
Coating the Chicken
- 3
Prepare Coating
In a separate bowl, mix together the all-purpose flour, paprika, cayenne pepper, salt, and black pepper.
- 4
Coat Chicken
Remove the chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring an even coating.
Frying the Chicken
- 5
Heat Oil
In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry Chicken
Carefully place the coated chicken in the hot oil, cooking for about 15-18 minutes per side, or until golden brown and cooked through.
- 7
Drain Chicken
Once cooked, transfer the chicken to a wire rack to drain excess oil.
Preparing Hot Sauce
- 8
Make Hot Sauce
In a small saucepan, combine cayenne pepper, brown sugar, paprika, garlic powder, salt, and vegetable oil. Heat over low heat until combined.
- 9
Serving
- 10
Toast Bread
Toast the potato bread slices in the skillet until golden brown.
- 11
Assemble Sandwich
Assemble the sandwich by placing a piece of hot chicken on a slice of toasted bread, adding dill pickles, and topping with charred scallion ranch.
- 12
Serve
Serve immediately with extra pickles on the side.