Nashville Chicken Basket Recipe

Marinate

In a large bowl combine buttermilk, 3 tbsp hot sauce and the egg. Whisk until blended. Add the chicken pieces, submerge, cover and refrigerate for at least 2 hours or up to overnight to tenderize and infuse heat.

Prep dredge

In a shallow dish whisk together flour, cornstarch, smoked paprika, cayenne, garlic powder, onion powder, 2 tsp kosher salt and 1 tsp black pepper. Set aside.

Heat oil

Pour neutral oil into a deep heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches (about 1.5 cups). Heat over medium-high until thermometer reads 350°F (175°C). If you don't have a thermometer, test with a pinch of flour — it should sizzle immediately.

Dredge and fry

Remove a piece of chicken from the buttermilk, let excess drip, then dredge heavily in the flour mix pressing to adhere. For extra-crisp crust, double-dredge: return dredged piece briefly to buttermilk, then recoat in flour. Shake off excess. Fry chicken in batches, skin-side down first, without crowding. Maintain oil temperature around 325–350°F. Fry until deep golden and internal temperature reaches 165°F, about 12–16 minutes for thighs (adjust for size). Transfer to a wire rack set over a sheet pan.

Make Nashville glaze

In a small saucepan melt 2 tbsp butter with 1/4 cup additional hot sauce over low heat until combined and slightly reduced, stirring. Brush or spoon the spicy butter glaze generously over the hot fried chicken pieces, coating both sides. Return glazed chicken to oven at 200°F for a few minutes if needed to keep warm while finishing other components.

Prep potatoes

Peel (optional) and cut potatoes into 1/3 to 1/2-inch fries. Rinse under cold water until runoff is clear to remove surface starch. Pat completely dry with towels.

Coat and first fry (if shallow frying double-cook)

Toss dried fries with 2 tsp cornstarch to help crisp. Heat vegetable oil in a heavy skillet or fryer to 325°F (160°C). Fry potatoes in batches for 3–5 minutes until just starting to set but not colored. Remove to paper towels.

Final fry and season

Increase oil temp to 375°F (190°C). Fry blanched fries again in batches until golden and crisp, 2–4 minutes. Transfer to a bowl and immediately toss with smoked paprika, 1/2 tsp cayenne, 1/2 tsp garlic powder, and 1 tsp kosher salt. Garnish with chopped scallions if using.

In a medium bowl whisk together mayonnaise, apple cider vinegar, honey, Dijon, 1/2 tsp kosher salt and 1/4 tsp black pepper. Add the shredded green cabbage, red cabbage and carrot. Toss until evenly coated. Taste and adjust seasoning. Refrigerate for at least 15 minutes to let flavors meld.

Make roux

In a small saucepan melt 3 tbsp unsalted butter over medium heat. Whisk in 3 tbsp flour and cook, whisking constantly, for 1–2 minutes until lightly golden and raw flour smell dissipates.

Finish gravy

Slowly whisk in 2 cups chicken stock, then add 1/4 cup heavy cream (optional) and 1/2 tsp Worcestershire. Bring to a gentle simmer, whisking to remove lumps. Simmer 3–5 minutes until slightly thickened. Season with 3/4 tsp kosher salt and 1/2 tsp black pepper. If gravy becomes too thick, thin with a splash of stock. Keep warm until serving.

Assemble the Nashville Chicken Basket: place a portion of firecracker fries into a basket or plate, add a piece or two of glazed hot chicken on top or to the side, add a generous scoop of slaw, and spoon or serve chicken gravy on the side for dipping. Offer ranch or blue cheese and pickle slices as accompaniments.

Serving suggestion: Serve hot. One chicken piece, a handful of fries and a scoop of slaw per person is typical. Provide extra napkins — this is a saucy, spicy dish.