That’s it, my friends. Did you enjoy it? Did you make an extra spicy version? Of course you did, you crazy chilihead, you! I wish I could have enjoyed it with you. I hope you like it! There are a few ways to make this recipe, and here is my version. I focus on three main steps: For my spicy food lovers out there, I’ll show you how to make an extra spicy version with a few additions to each step. You can choose to make this without all the extras, though, and you’ll still get a wonderfully spicy fried chicken. Cover and refrigerate to brine for at least 4 hours. Overnight is best for the most flavor penetration. In one large bowl, whisk together the eggs, buttermilk, and hot sauce. In another large bowl, stir together the flour, paprika and cayenne. Heat the oil in a large wide pot or Dutch oven over medium-high heat to 350 degrees F. If you are unable to measure the temperature, add a droplet of batter to the oil. It is ready when the batter sizzles. Do NOT bring the oil to a boil. A cast iron skillet can work for this if the sides are high enough. Dredge the chicken pieces in the seasoned flour… Then into the buttermilk mixture… Then into the flour mixture one more time. I like to use my Thermapen meat thermometer from ThermoWorks (I’m an affiliate) to get the perfect temperature every time. Remove and drain on a paper towel lined plate, or on a wire rack. Repeat with the remaining chicken pieces. NOTE: If you’re working in batches, keep the fried chicken warm in the oven on a baking sheet at 250 degrees F until ready to serve. Add the cayenne, brown sugar, ghost pepper flakes, paprika, garlic, cumin and salt and pepper to a heatproof medium bowl. Brush the hot oil over the chicken and serve with pickle slices and white bread. And extra hot sauce! Boom! Nashville Hot Chicken is on the table! Ready to enjoy! You’re in for one heck of a dinner, my friends. This recipe is awesome! I love it.
Frying Tips for Nashville Hot Chicken
Fry your chicken in batches so you do not overcrowd the pan. The oil needs to circulate to get all the edges of the breaded chicken. Also, bring the oil back up to temp before frying the next batch. I had 3 very large chicken breasts, about 1.5 pounds each! I needed a little extra time. Thinner boneless chicken pieces will cook more quickly. Refrigerate the breaded chicken for 1 hour before frying, which will ensure the crust will better stick to the chicken when you fry it. Bring your chicken to room temperature before frying to ensure a proper cook all the way through. Adding extra spicy chili flakes to the brine, the flour coating, and especially the Nashville hot oil will give you the extra spice you crave. Carolina Reapers, anyone? Yes! Break out the ranch dressing or blue cheese dressing for some creaminess. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. NOTE: This recipe was updated on 4/20/22 to include new information. It was originally published on 2/26.20.
