What exactly is Nashville hot chicken? It’s pretty much how it sounds – heat-packed, crisp-fried chicken from Nashville, Tennessee that you can now make right at home with a buttermilk marinade, a very thorough flour coating for optimal crispness, and a buttery-hot-sauce Nashville finish.For a milder touch, you can cut down on the cayenne pepper to taste. And you can absolutely use your favorite kind of hot sauce here depending on your preferences/flavor profile.
| Category: | Easy Recipes |
| Cuisine: | American |
| Method: | Fry/Bake |
Preparation
1. Buttermilk Mixture: In a large bowl, whisk together 1/2 cup warm water, 5 teaspoons salt, 2 teaspoons pepper, onion powder and garlic powder. Whisk in buttermilk and eggs.
2. In a gallon size Ziploc bag or large bowl, combine chicken and BUTTERMILK MIXTURE; marinate for at least 8 hours to 1 day, turning the bag occasionally. Drain the chicken from the marinade.
3. Working one at a time, dredge chicken in flour until evenly coated. Return chicken to the flour, gently tossing; let stand 15 minutes. Gently toss again until evenly coated. Remove and shake to remove excess flour.
4. Preheat oven to 325 degrees F.
5. Heat canola oil in a large stockpot or Dutch oven over medium high heat until it registers 350 degrees F on a deep-fry thermometer.
6. Working in batches, add chicken, skin-side down, and fry until golden brown, flipping once, about 4-5 minutes per side. Transfer to a baking sheet fitted with a wire rack.
7. Place into oven and bake until chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 10-15 minutes. Brush with butter mixture.
8. Serve immediately with biscuits and dill pickle chips, if desired.
9. For the butter mixture: In a small saucepan over medium heat, combine butter, hot sauce and cayenne pepper. Bring to a boil; reduce heat and simmer, stirring occasionally, until fragrant, about 1-2 minutes.
2. In a gallon size Ziploc bag or large bowl, combine chicken and BUTTERMILK MIXTURE; marinate for at least 8 hours to 1 day, turning the bag occasionally. Drain the chicken from the marinade.
3. Working one at a time, dredge chicken in flour until evenly coated. Return chicken to the flour, gently tossing; let stand 15 minutes. Gently toss again until evenly coated. Remove and shake to remove excess flour.
4. Preheat oven to 325 degrees F.
5. Heat canola oil in a large stockpot or Dutch oven over medium high heat until it registers 350 degrees F on a deep-fry thermometer.
6. Working in batches, add chicken, skin-side down, and fry until golden brown, flipping once, about 4-5 minutes per side. Transfer to a baking sheet fitted with a wire rack.
7. Place into oven and bake until chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 10-15 minutes. Brush with butter mixture.
8. Serve immediately with biscuits and dill pickle chips, if desired.
9. For the butter mixture: In a small saucepan over medium heat, combine butter, hot sauce and cayenne pepper. Bring to a boil; reduce heat and simmer, stirring occasionally, until fragrant, about 1-2 minutes.
Ingredients
* Kosher salt and freshly ground black pepper, to taste
* 2 teaspoons onion powder
* 1 teaspoon garlic powder
* 2 cups buttermilk
* 2 large eggs
* 4 pounds bone-in, skin-on chicken thighs
* 4 cups self-rising flour
* 8 cups canola oil
* For the butter mixture
* ½ cup unsalted butter
* ¼ cup hot sauce
* ½ teaspoon cayenne pepper
* 2 teaspoons onion powder
* 1 teaspoon garlic powder
* 2 cups buttermilk
* 2 large eggs
* 4 pounds bone-in, skin-on chicken thighs
* 4 cups self-rising flour
* 8 cups canola oil
* For the butter mixture
* ½ cup unsalted butter
* ¼ cup hot sauce
* ½ teaspoon cayenne pepper
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