Hungry Birds: Nashville Hot Chicken!
Nashville Hot Chicken is a fried chicken dish known for its crispy, intensely spicy coating, achieved by brushing it with a cayenne-infused oil after frying. This Southern classic delivers a fiery kick with every bite.
Ingredients
- 4 large chicken thighs bone-in
- 2 cups buttermilk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups all-purpose flour
- 0.5 cup cornstarch
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper for dredging (optional)
- 4 cups peanut oil or other high-smoke point oil
- 0.75 cup frying oil from the pan (or fresh oil heated)
- 0.5 cup cayenne pepper for hot oil mixture
- 2 tablespoons brown sugar lightly packed (optional)
- 1 teaspoon garlic powder for hot oil mixture
- 1 teaspoon paprika smoked (for hot oil mixture)
- 0.5 teaspoon chili powder for hot oil mixture
- 0.25 teaspoon salt for hot oil mixture
Instructions
- In a large bowl, combine chicken thighs with buttermilk, 1 teaspoon salt, and 0.5 teaspoon black pepper. Cover and refrigerate for at least 30 minutes, or preferably 2-4 hours.
- In a separate shallow dish, whisk together flour, cornstarch, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, and optional 0.5 teaspoon cayenne pepper.
- Heat peanut oil in a large Dutch oven or deep fryer to 350°F (175°C).
- Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to ensure it's fully coated.
- Carefully lower chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes per side, or until internal temperature reaches 165°F (74°C) and chicken is golden brown and crispy.
- Remove chicken from oil and place on a wire rack set over a baking sheet to drain. Keep warm.
- While chicken is frying, prepare the hot oil mixture. Carefully scoop out 3/4 cup of the hot frying oil (if using fresh oil, heat 3/4 cup in a small saucepan). In a heatproof bowl, combine 0.5 cup cayenne pepper, optional brown sugar, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 0.5 teaspoon chili powder, and 0.25 teaspoon salt. Slowly whisk in the hot oil until a smooth, thick sauce forms.
- Using a pastry brush, generously brush each piece of fried chicken with the hot oil mixture, coating all sides.
- Serve immediately with white bread slices and dill pickle chips.
Notes
For an authentic experience, serve with white bread slices and dill pickle chips. Adjust the amount of cayenne pepper in the hot oil mixture to control the heat level. You can also add a pinch of brown sugar to the hot oil for a touch of sweetness.