Worth a trip

Nashville-Style Hot Chicken

Name: Nashville-Style Hot Chicken
Cuisine: american
Ingredients: 2 3 1/2-4-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 vinegar-based hot sauce (such as Tabasco or Texas Pete); 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); A deep-fry thermometer

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
Toss chicken with black pepper and 2 tablespoon salt in a large bowl. Cover and chill at least 3 hours.
2.
Whisk eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 4 teaspoons salt in another large bowl.
3.
Fit a Dutch oven with thermometer; pour in oil to measure 2". Heat over medium-high heat until thermometer registers 325°. Pat chicken dry. Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.
4.
Working in 4 batches and returning oil to 325° between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160° for white meat and 165° for dark, 15-18 minutes. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.
5.
Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil. Brush fried chicken with spicy oil. Serve with bread and pickles.
6.
Do ahead: Chicken can be seasoned 1 day ahead. Keep chilled.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions