Nashville Hot Chicken

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Nashville Hot Chicken

Nashville Hot Chicken
  • Author: The Commish
  • Prep Time: 30 min
  • Cook Time: 60 min
  • Total Time: 1 hour 30 minutes
  • Yield: 10 servings
  • Category: Main

Ingredients

  • 2 3 1/2- to 4-pound chickens, each cut into 10 pieces (breasts halved)
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons plus 4 teaspoons kosher salt
  • 4 large eggs
  • 2 cups buttermilk or whole milk
  • 2 tablespoons Tabasco
  • 4 cups all-purpose flour
  • Vegetable oil, for frying (about 10 cups)
  • 6 tablespoons cayenne pepper
  • 2 tablespoons dark brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • White bread and sliced pickles, for serving

Instructions

  1. In a large bowl, toss chicken pieces with pepper and 2 tablespoons of salt.
  2. Cover and chill for at least 3 hours.
  3. In a second large bowl, whisk together eggs, buttermilk and hot sauce.
  4. In a third large bowl, whisk together flour and remaining 2 teaspoons of salt.
  5. In a Dutch oven with thermometer attached, pour in oil until 2 inches deep.
  6. Heat oil over medium-high heat until thermometer registers 325 degrees F.
  7. Position a wire rack on a baking sheet near the bowls of chicken, flour, and buttermilk mixture.
  8. For each piece of chicken, pat dry, dredge in flour, shake off excess, dip in buttermilk, dredge again in flour, and place on prepared baking sheet.
  9. Working in batches, fry chicken, turning occasionally, until skin is golden brown.
  10. Fry chicken pieces until Internal chicken temperature registers 160 degrees F for white meat and 165 degrees F for dark meat, about 15-18 minutes.
  11. Transfer cooked pieces to wire rack.
  12. Allow oil to cool slightly.
  13. In a medium metal bowl, whisk cayenne pepper, brown sugar, chili powder, garlic powder and paprika.
  14. Carefully whisk in 1 cup of the frying oil.
  15. Brush chicken pieces all over with the spicy oil.
  16. Serve with bread and pickle slices.


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