Nashville Chicken Recipe
Make Nashville Chicken Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brined Chicken
Flour Coating
Fry Oil
Nashville Hot Sauce
To Serve
Method
Brined Chicken
- 1
Brine and rest
Pat chicken thighs dry with paper towels. In a large bowl or container, whisk together buttermilk, 1 tablespoon kosher salt, 1 teaspoon sugar and 1 tablespoon hot sauce (if using). Submerge chicken in the buttermilk mixture, cover, and refrigerate at least 4 hours and up to 24 hours. This tenderizes and seasons the meat.
Flour Coating
- 2
Prepare dredge
In a large shallow bowl or rimmed baking sheet, whisk together 2 cups all-purpose flour, 1/2 cup cornstarch, 2 teaspoons paprika, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cayenne, 1 teaspoon black pepper, 1 1/2 tablespoons kosher salt and 1 teaspoon baking powder until uniform. Set aside. This coating gives crispness and balanced heat.
- 3
Dredge the chicken
Remove chicken from buttermilk, letting excess drip back into the bowl. Working one piece at a time, press each thigh firmly into the flour mixture to fully coat, shaking off any loose excess. For extra-crisp crust, return each coated piece to the buttermilk briefly (10–15 seconds) and coat again in the flour mixture for a double dredge. Place coated pieces on a wire rack set over a sheet pan while you heat the oil.
Fry
- 4
Heat oil
Pour neutral oil into a deep, heavy pot or Dutch oven to a depth that will cover the chicken (about 3–4 inches). Attach a thermometer and heat the oil to 325°F (163°C) for the first fry. Maintain temperature by adjusting heat as needed.
- 5
First fry (cook through)
Fry the coated thighs in batches, careful not to overcrowd, for 6–8 minutes until the internal temperature reaches about 150–155°F (65–68°C). The crust will set but not be fully browned. Transfer to a wire rack and rest for 5 minutes.
- 6
Second fry (crisp)
Increase oil temperature to 375°F (190°C). Fry chicken again in batches for 2–3 minutes until deeply golden and crisp and internal temperature reaches 165°F (74°C). Drain on a wire rack over a sheet pan while you prepare the sauce.
Nashville Hot Sauce
- 7
Make the hot butter
In a small saucepan over low heat, melt 1/2 cup unsalted butter. Stir in 3 tablespoons cayenne pepper, 1 teaspoon paprika, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper, 1 teaspoon light brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon hot sauce (if using) and 1/2 teaspoon kosher salt. Whisk until combined and warm but not boiling. Taste and adjust heat/salt to preference. Keep warm on lowest heat.
- 8
To Serve
- 9
Assemble and serve
Place a slice of white bread or a bun on each plate, top with a Nashville chicken thigh, add pickles and a scoop of coleslaw if desired. Serve immediately while hot and crispy. Leftovers can be kept refrigerated in an airtight container for up to 3 days; reheat in a 375°F oven to preserve crispness.