Dangerously delicious Nashville Hot Chicken isn’t for the faint of heart, but if you love spicy food it’ll definitely be love at first bite!
Seasoned, battered and fried to a crisp this Nashville Hot Chicken is going to melt your heart! Marinated in creamy buttermilk and coated in a spicy mix of hot sauce and cayenne pepper this should probably come with a warning label.
THIS CHICKEN IS ON FIRE!
Nashville Hot Chicken is definitely sweeping the nation as it has gained major popularity in the last few years. This moist and delicious fried chicken doesn’t compromise flavor for heat, which makes it one of my favorite spicy entrees.
If you love spicy chicken then you’ll also enjoy Jalapeno Lime Chicken Wings and Grilled Honey Sriracha Chicken Wings.
OTHER RECIPES TO SERVE WITH NASHVILLE HOT CHICKEN
- Refrigerator Pickles – These homemade pickles are a nice touch to this deliciously hot Nashville chicken.
- Homemade White Bread – Nothing beats homemade bread!
INGREDIENTS
Chicken: The recipe calls for 6 chicken breasts, seasoned with some salt and pepper and fried in vegetable oil.
Marinade: The chicken breasts are coated in a mix of buttermilk, eggs, and of course, hot sauce.
Flour Mixture: Nashville Hot Chicken is coated in a simple flour, salt, and cayenne pepper mixture.
Sauce: This sauce is where the magic happens! To make this finishing touch, just melt together some butter, chili powder, brown sugar, cayenne pepper, garlic powder, and paprika.
HOW TO MAKE NASHVILLE HOT CHICKEN
STEP ONE: In a large bowl add the chicken breasts, salt, and pepper. Cover the bowl and allow the seasoned chicken to chill for at least 6 hours overnight. Once the chicken has chilled, start preparing the marinade by whisking together the buttermilk, large eggs, and hot sauce. Add the mixture to the chicken and allow it to marinate in the fridge for another 3 hours.
STEP TWO: Remove the chicken from the fridge and blot it to remove any excess marinade. Set the chicken aside on a plate. Using a shallow dish, mix together the flour, salt, and cayenne pepper. Coat each chicken breast in the flour mixture. Then set the chicken back on a wire rack and allow the pieces to dry for about 20 minutes.
STEP THREE: While the chicken pieces dry, start making the sauce. Melt together the butter, chili powder, brown sugar, garlic powder, and paprika in a medium saucepan. Once the sugar is well melted, remove the pot from the heat and set it aside.
STEP FOUR: Once the chicken is ready, place 4 cups of vegetable oil into a deep frying pan over medium heat. Once the oil is hot (approximately 350 degrees f) place the chicken in and cook for about 8-10 minutes on each side. Transfer finished chicken to a rack and allow the excess oil to drip off of it.
STEP FIVE: Once the chicken has cooled slightly, reheat the sauce and brush it generously onto the chicken breasts and serve.
TIPS FOR SUCCESS
- You have full control over the spice level of your Nashville Hot Chicken. The more cayenne pepper you add, the more you’ll feel the burn!
- You know the oil is hot enough if you throw a pinch of flour into it and it immediately sizzles.
WHAT IS NASHVILLE HOT CHICKEN?
Nashville hot chicken makes your old favorite buffalo chicken recipe seem like child’s play. This fried chicken dish is coated in a spicy cayenne pepper mixture and the finished product is drizzled with a fiery sauce. This dangerously hot chicken is typically served up with slices of fresh white bread and pickles to help combat the heat. If you love spicy chicken, this Nashville Hot Chicken is your never level up!
HOW TO REHEAT NASHVILLE FRIED CHICKEN
The best way to reheat fried chicken is in the oven. Take the leftover chicken out of the fridge and let it come to room temperature for about 15-20 minutes. Preheat the oven to 400 degrees F and place the chicken on a wire rack for optimum crispiness. Pop the chicken in the oven for about 15 minutes or until it has reheated all the way through. If you’re working with smaller pieces of chicken they may need less cook time.
OTHER SPICY FAVORITES
- Spicy Honey BBQ Instant Pot Meatballs
- Jalapeno Popper Crescent Rolls
- Bacon Jalapeno Cheese Bombs
- Green Chili Mac & Cheese
- Buffalo Cauliflower Bites
- Spicy Chicken Meatballs
Ingredients
Chicken
- 6 boneless skinless chicken breasts (6-8oz each)
- 2 tablespoons salt
- 1 tablespoon pepper
- 4 cups vegetable oil for frying
Marinade
- 1 ½ cups buttermilk
- 3 large eggs
- 3 tablespoons hot sauce
Flour Dredge
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 tesapoon cayenne pepper plus more to taste
Sauce
- ¼ cup butter
- 2 tablespoons chili powder
- 3 tablespoons light brown sugar packed
- 2 teaspoons cayenne pepper plus more to taste
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- White bread for servings
- Pickles for serving
Instructions
- To a large bowl add the chicken, salt, and pepper. Mix to coat the chicken. Cover and chill for at least 6 hours to overnight.
- Make the marinade by whisking together the buttermilk, eggs, and hot sauce in a mixing bowl. Pour the marinade over the chicken and mix until thoroughly coated. Chill for another 3 hours.
- Blot the chicken with paper towels to remove any excess marinade and set chicken aside on a plate. Place a wire rack over a baking sheet and set aside.
- In a shallow dish (like a pie plate) mix the flour, salt, and cayenne. Coat all sides of the chicken in the flour mixture. Then set it on the wire rack to drip dry for about 20 minutes.
- In the meantime, make the sauce by melting together the butter, chili powder, brown sugar, garlic powder, and paprika in a medium saucepan over medium heat. Cook until the sugar dissolves and then remove from the heat.
- Place a deep-sided pan or large pot over medium-high heat and pour in 4 cups of vegetable oil. Test the oil's heat by throwing in a pinch of flour. If it sizzles immediately the oil is hot enough for the chicken (roughly 350 degrees F). Place the chicken in the hot oil and cook until about 8-10 minutes per side.
- Transfer chicken to a wire rack over a baking sheet lined with paper towels to allow any excess oil to drip off and the chicken to cool slightly.
- Warm the sauce back up and brush generously onto the chicken. Serve warm with white bread and pickles.
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