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Nutrition Facts (per serving) | |
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1035 | Calories |
67g | Fat |
38g | Carbs |
68g | Protein |
Nutrition Facts | |
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Servings: 6 | |
Amount per serving | |
Calories | 1035 |
% Daily Value* | |
Total Fat 67g | 86% |
Saturated Fat 10g | 52% |
Cholesterol 331mg | 110% |
Sodium 1090mg | 47% |
Total Carbohydrate 38g | 14% |
Dietary Fiber 2g | 7% |
Total Sugars 5g | |
Protein 68g | |
Vitamin C 4mg | 22% |
Calcium 103mg | 8% |
Iron 5mg | 27% |
Potassium 800mg | 17% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Nashville hot chicken is Southern fried chicken, but with a hot and spicy difference. The fried chicken is finished with a spicy sauce made with a generous amount of cayenne and black pepper. This version of hot chicken can be adjusted to suit your heat tolerance. For super spicy chicken, increase the amount of cayenne, or cut back on the cayenne for a milder coating.
Nashville hot chicken is traditionally served with sliced white bread and pickles. Add a side of macaroni and cheese, coleslaw, or Southern-style greens for a fantastic meal.
"If you’re in the mood for fried chicken, this is a great recipe that’s full of flavor! The chicken is amazingly juicy inside and crunchy outside. It’s important to keep the oil temperature around 350 F so a thermometer is essential. The hot sauce is very tasty, and you can easily adjust the heat." —Tara Omidvar
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Ingredients
For the Chicken:
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3 pounds bone-in skin-on chicken pieces
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1 tablespoon kosher salt
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1 teaspoon freshly ground black pepper
For the Coating:
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Vegetable oil, for deep-frying
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1 cup whole milk, or buttermilk
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2 large eggs
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4 tablespoons hot sauce, such as Texas Pete's, Frank's, or Tabasco
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2 cups all-purpose flour
For the Hot Sauce:
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2 tablespoons cayenne pepper, or more
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1 tablespoon light or dark brown sugar
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1 teaspoon paprika
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1 teaspoon kosher salt
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1/2 teaspoon ground black pepper
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1/2 teaspoon garlic powder
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1/2 cup vegetable oil, reserved from the used cooking oil
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White bread and pickles, for serving
Steps to Make It
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Gather the ingredients.
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Dry the chicken pieces with a paper towel and arrange them in a pan or baking dish. Rub the chicken with 1 tablespoon kosher salt and 1 teaspoon black pepper. Cover the pan with plastic wrap and refrigerate for 4 hours or up to 24 hours.
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In a deep, heavy skillet or saucepan, heat about 2 inches of oil to 350 F.
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Place a cooling rack in a rimmed baking pan. Preheat the oven to 200 F.
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In a bowl, combine the milk, eggs, and hot sauce.
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Pour the milk and egg mixture into a wide, shallow bowl. Put the flour in a separate wide, shallow bowl.
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Dip a chicken piece in the flour and turn until it is thoroughly coated.
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Dip the flour-coated chicken in the milk and egg mixture and turn to coat.
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Dip the chicken piece in the flour once again, turning to coat.
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Repeat with the remaining chicken pieces.
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Fry the chicken in small batches in the hot oil for 12 to 17 minutes depending on the size of the pieces, or until the pieces reach about 165 F at their centers on an instant-read thermometer.
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Remove the chicken pieces to the prepared pan with the cooling rack and place the pan in the oven. Repeat with the remaining chicken pieces. Set the cooking oil aside to cool slightly.
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Now to make the hot sauce for the glazing. In a heatproof bowl, combine the cayenne pepper, brown sugar, paprika, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and the garlic powder. Add about 1/2 cup of the hot cooking oil to the spices and stir to blend.
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Brush the hot sauce over the chicken pieces. Stir the sauce frequently as you brush.
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Serve with white bread and pickles. Enjoy.
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Tip
Make sure your oil is hot enough to cook the chicken—it should be at 350 F. This ensures your chicken will be crispy. Use a deep-fry thermometer and keep checking in between frying the next batch to make sure the temperature is correct.
Recipe Variation
Nashville Hot Turkey version: Replace the bone-in chicken pieces with 2 boneless skinless turkey breasts, about 3 pounds total. Slice each turkey breast across the grain on a diagonal into 1-inch thick "steaks." You should have about 5 to 6 pieces per breast. Fry 8 to 9 minutes until crisp and cooked through, flipping halfway through.
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