Nashville Hot Chicken
Juicy, crunchy, crazy delicious fried chicken brushed with a spicy cayenne-based sauce for a superduper flavor explosion! If you love spicy food, you've got to try this recipe.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 whole chicken, (cut into 10 pieces)
- 1½ teaspoon (7.5g) salt
- 3-4 cloves garlic, (crushed)
- 1 tablespoon (19g) hot sauce
- 2-3 teaspoons (8-12g) Creole seasoning
- 4 cups (980g) buttermilk
- 1 cup (125g) all-purpose flour
- 1 cup (128g) cornstarch
- 2 cup (100g) Panko bread crumbs
- 2 teaspoons (8g) baking powder
- 1 teaspoon (5g) salt
- 1 tablespoon (7g) paprika
- 2 tablespoons (20g) garlic powder
- 2 tablespoon (14g) onion powder
- 1 teaspoon (2g) cayenne pepper
- 1- 1½ tablespoon (3-4.5g) dried herbs ((thyme, oregano, parsley))
- 1 teaspoon (2g) white pepper
- Oil (for frying)
- 1 tablespoon (7g) cayenne pepper
- 2 tablespoon (25g) brown sugar
- 1 tablespoon (7g) paprika
- 1 tablespoon (8g) chili powder
- 1 teaspoon (5g) salt
- 1 ½ teaspoon garlic powder
- 2 tablespoon (38g) hot sauce
- ¼ cup (57g) unsalted butter
- ¼ cup (63ml) vegetable oil
Instructions
- 1
Place chicken in a large bowl or ziplock bag. Then, season it with salt, followed by crushed garlic, hot sauce, and Creole seasoning.
- 2
Next, pour the buttermilk on the seasoned chicken, cover the bowl with plastic wrap, and marinate in the refrigerator for at least 4 hours or overnight.
- 3
In a large bowl, whisk the flour, cornstarch, bread crumbs, baking powder, salt, paprika, garlic powder, onion powder, cayenne pepper, herbs, and white pepper.
- 4
Remove all the marinated chicken from the buttermilk. Then, dredge the pieces in the flour mixture, shaking off excess flour. You can use a ziplock bag for this process, too.
- 5
Let the chicken rest for 10-15 minutes while heating the oil. That will help the coating stay on better.
- 6
Heat oil over medium-high heat in a deep fryer or cast iron skillet to 375℉ (190℃). Remember that the temperature will drop when you add the chicken.
- 7
Use tongs to carefully and slowly place the chicken in the hot oil, working in batches to avoid overcrowding the skillet.
- 8
Fry the chicken until golden brown, turning every 10-15 minutes, depending on the size of the pieces. You will know when the chicken is done when it is no longer pink inside and its juices run clear. You can do a test by piercing the chicken with a fork.
- 9
Drain the chicken on paper towels and then transfer them on a wire rack.
- 10
Repeat with remaining chicken pieces; let it cool for at least 10 minutes.
- 11
Let the chicken rest in a single layer on a baking sheet pan for 10-15 minutes to help the coating stay on. Then place the baking pan in a 375℉ (190℃) oven and bake for 45-50 minutes or until the meat is no longer pink and its juices run clear. You can do a test by piercing the chicken with a fork.
- 12
To make the sauce, whisk the cayenne pepper, brown sugar, paprika, chili powder, salt, and hot sauce in a small bowl. Then, add the melted butter and oil and carefully mix until fully combined.
- 13
Finally, brush the top of the fried chicken with the desired amount of spicy hot sauce. Garnish with pickles and serve.