Nashville Hot Chicken Recipe
Fox Heritage Farms chicken thigh, sunny-side up eggs seared buttermilk biscuit, gochugaru honey, green salad
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Ingredients
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Chicken & Marinade
Breading & Frying
Nashville Hot Oil & Sauce
Buttermilk Biscuit & Egg
Green Salad & Garnish
Finishing
Method
Chicken & Marinade
- 1
Marinate chicken
Pat chicken thighs dry with paper towels. In a large bowl, whisk together 2 cups buttermilk, 2 tbs hot sauce, 1 tsp garlic powder, 1 tsp onion powder and 1 tsp kosher salt. Submerge chicken in the marinade, cover and refrigerate for at least 4 hours or overnight for best flavor.
Breading & Frying
- 2
Prepare breading
In a shallow dish combine 2 cups all-purpose flour, 1 tbs cornstarch, 2 tsp paprika, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cayenne pepper, 1 tsp black pepper and 1.5 tsp kosher salt. Mix thoroughly so spices are evenly distributed.
- 3
Dredge chicken
Remove chicken from marinade letting excess drip off. Dredge each thigh in the flour mixture, pressing to adhere; shake off excess then set on a wire rack. For extra crispness, double-dip: briefly return to leftover buttermilk then a second coating of flour mixture.
- 4
Heat oil
Pour about 1.5 cups vegetable oil into a deep 10-12 inch heavy skillet or Dutch oven — the oil should be deep enough to come halfway up the thighs (about 1 to 1.5 inches). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately.
- 5
Fry chicken
Carefully add chicken thighs, skin-side down, without crowding. Fry 6-8 minutes per side, adjusting heat to maintain roughly 325–350°F, until an instant-read thermometer inserted at the thickest part reads 165–170°F and crust is deep golden brown. Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F oven while finishing remaining pieces.
Nashville Hot Oil & Sauce
- 6
Make hot oil
In a small saucepan, combine 6 tbs neutral oil and 3 tbs unsalted butter. Warm over low heat until butter melts and the mixture is shimmering but not smoking. Remove from heat and whisk in 2 tbs gochugaru, 1 tsp cayenne pepper, 1 tsp smoked paprika, 1 tsp brown sugar, 1 tsp apple cider vinegar, 2 tsp honey and 0.5 tsp kosher salt. Taste and adjust: add more gochugaru or cayenne for heat, or more honey to balance.
- 7
Brush chicken with sauce
Generously brush the hot oil mixture over each fried chicken thigh, coating the skin and allowing sauce to soak slightly into the crust. For extra heat, spoon a little of the oil over the rack and let it drip into the pan, then brush again. Reserve about 1 tsp of the gochugaru honey for final drizzle.
Buttermilk Biscuit & Egg
- 8
Make quick biscuits
Preheat oven to 450°F (230°C). In a bowl combine 2 cups flour, 1 tbs baking powder, 0.5 tsp baking soda and 0.75 tsp salt. Cut in 6 tbs cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Stir in 0.75 cups cold buttermilk just until dough comes together. Turn onto a lightly floured surface, pat to about 1 inch thick and cut 3-4 biscuits. Place on a baking sheet and bake 10-12 minutes until golden. Split biscuits and keep warm.
- 9
Sear sunny-side up eggs
Heat 1 tbs vegetable oil or butter in a nonstick skillet over medium heat. Crack 4 eggs,one at a time, into the pan. Cook until whites are set but yolks remain glossy (about 2-3 minutes). For a slightly crisp edge, baste the whites with the hot oil in the pan or cover for 20-30 seconds to finish whites without flipping. Season eggs with salt and pepper.
Green Salad & Garnish
- 10
Assemble salad
In a large bowl combine 4 cups mixed greens, 1/2 sliced cucumber, 8 halved cherry tomatoes, and 1/4 thinly sliced red onion. Toss with 2 tsp extra-virgin olive oil, 1 tsp lemon juice and salt & pepper to taste. Divide among plates or serve family-style. Add optional pickle slices alongside the chicken for a classic contrast.
- 11
Finish and garnish
Place a split warm buttermilk biscuit on each plate. Top each biscuit with a fried, sauced chicken thigh. Set a seared sunny-side up egg on the chicken or slightly to the side. Drizzle reserved 1 tsp gochugaru honey over the egg and chicken, and scatter 1 tbs thinly sliced scallions or chives over the top. Serve immediately so crust remains crisp and yolk runny.