Nashville Hot Chicken Recipe
Make Nashville Hot Chicken Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brine
Chicken & Wet Mix
Dry Coating
Frying Oil
Nashville Hot Sauce (finishing oil)
To Serve
Method
Brine
- 1
Make and cool the brine
In a medium saucepan combine 4 cups water, 1 tablespoon kosher salt, 1 tablespoon brown sugar, smashed garlic cloves, and black peppercorns. Warm over medium heat just until sugar and salt dissolve. Remove from heat and cool to room temperature, then chill (add ice to speed cooling) until cold.
- 2
Brine the chicken
Place chicken pieces in a large bowl or zip-top bag and pour the chilled brine over them, ensuring pieces are submerged. Refrigerate for 2 to 4 hours (minimum 2 hours). Remove chicken from brine, pat very dry with paper towels, and discard brine.
Chicken & Wet Mix
- 3
Prepare wet dredge
In a medium bowl whisk together buttermilk, 2 tablespoons hot sauce, and 2 eggs until smooth. Add the patted-dry brined chicken to the mixture, covering completely. Refrigerate at least 30 minutes (or up to 4 hours) to let the buttermilk cling.
Dry Coating
- 4
Make the flour mix
In a large shallow bowl or rimmed baking sheet combine 2 cups all-purpose flour, 1/4 cup cornstarch, 2 tsp paprika, 1 tsp cayenne, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp ground black pepper. Whisk to fully distribute spices.
- 5
Dredge the chicken
Working one piece at a time, remove a chicken piece from the buttermilk, allow excess to drip, then press thoroughly into the flour mixture so an even, thick coating forms. For extra-crispy chicken, return the coated piece to the wet mixture briefly then re-coat in the flour (double-dredge). Place coated pieces on a wire rack and let rest 10–15 minutes to set the crust.
Frying
- 6
Heat the oil
In a deep heavy pot or Dutch oven pour enough neutral oil to reach about 2–3 inches depth (approximately 6 cups depending on vessel). Attach a thermometer and heat oil to 325°F (163°C) for the initial fry.
- 7
First fry (cook through)
Fry chicken in batches without overcrowding. Cook pieces 8–10 minutes per batch, turning as needed, until lightly golden and an internal temperature of 150–155°F (65–68°C) is reached. Maintain oil around 325°F. Remove to a wire rack set over a sheet pan to drain and rest.
- 8
Second fry (crisp)
Increase oil temperature to 375°F (190°C). Fry chicken again in batches 2–4 minutes until deep golden brown and internal temperature reaches 165°F (74°C). Transfer to the wire rack to drain while you make the finishing sauce.
Nashville Hot Sauce (finishing oil)
- 9
Make the hot oil
In a small saucepan, combine 1/2 cup neutral oil and 2 tablespoons butter and warm over medium-low heat until butter melts and oil is hot but not smoking. Remove from heat and whisk in 2 tablespoons cayenne pepper, 1 tablespoon smoked paprika, 1 teaspoon dark brown sugar, 1 tablespoon hot sauce, 1 teaspoon apple cider vinegar, and 1/2 teaspoon salt. Taste and adjust: add more cayenne for heat or a pinch more sugar to balance.
- 10
Apply the sauce
Using a brush or spoon, liberally spoon the hot sauce over each fried chicken piece so it soaks into the crust. For more intense heat, let the oil sit 30 seconds after removing from heat before adding spices, then repeat brushing for a second layer while oil is warm. Place finished pieces back on the rack to set for 2–3 minutes.
To Serve
- 11
Assemble
Place a slice of white bread on a plate, top with a piece of Nashville hot chicken and 1–2 dill pickle slices. Serve immediately while hot and crispy.
