Nashville Hot Chicken Recipe
Make Nashville Hot Chicken Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken Marinade
Dredging Mixture
Frying
Hot Chicken Sauce
Serving
Method
Chicken Marinade
- 1
Marinate the Chicken
In a large bowl, combine buttermilk, hot sauce, salt, and black pepper. Add the chicken thighs, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 4 hours, or overnight for best results.
Dredging Mixture
- 2
Prepare Dredging Mixture
In a separate bowl, mix together flour, paprika, cayenne pepper, garlic powder, onion powder, and salt. Set aside for dredging the marinated chicken.
Frying
- 3
Heat the Oil
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Dredge the Chicken
Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture, ensuring an even coating. Shake off any excess flour.
- 5
Fry the Chicken
Carefully place the dredged chicken into the hot oil. Fry for 12-15 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C). Remove from the oil and place on a wire rack to drain.
Hot Chicken Sauce
- 6
Make the Hot Sauce
In a bowl, combine cayenne pepper, brown sugar, paprika, and salt. Add the hot oil from frying and mix until well combined. Brush this sauce generously over the fried chicken.
Serving
- 7
Serve the Chicken
Serve the hot chicken on slices of white bread, topped with pickles. Enjoy your Nashville Hot Chicken!