Nashville Hot Sauce
Are you craving the flavors of Nashville Hot Chicken my friends? This Nashville Hot Sauce recipe has everything you need. It’s a bit like my Buffalo Hot Sauce recipe, but with a thinner texture that’s more oily like you get with Nashville hot fried chicken. Usually Nashville hot chicken sauce is made from the fry oil used to fry the chicken, mixed with spices like cayenne, brown sugar, paprika, garlic, then drizzled over the fried chicken or served on the side as a dipper. This recipe, though, allows you to make it on its own, without any fry oil. You can use any vegetable oil, or butter, to enjoy it anytime you’d like. It’s Nashville hot chicken sauce with the fried chicken! Let’s talk about how to make Nashville hot sauce, shall we? Boom! Done! Your Nashville hot sauce is ready to serve. Such a delicious regional hot sauce. Quick and easy to make, isn’t it? I’d love to hear how you’re going to serve yours! NOTE: For a thicker sauce, use only 1/4 cup butter or oil. For a thinner sauce, use 1/2 cup. You can easily start with 1/4 cup, then add more in after you swirl in the seasonings. Whisk in the Spices. Gently whisk in the cayenne pepper, brown sugar, garlic powder, smoked paprika, honey (if using), and kosher salt and pepper to taste. Use as Desired. Drizzle over chicken for Nashville hot chicken or anything else you desire. Serve it on the side as an extra dipping sauce. That’s it, my friends. I hope you enjoy this Nashville hot sauce recipe. Let me know how you spiced it up, and if you used butter or oil. You’ll love it either way. Buffalo sauce is typically made with a thicker Louisiana style hot sauce mixed with butter, vinegar, and spices. It is always a butter base. Nashville hot sauce, on the other hand, is oilier in texture, and less thoroughly mixed together. You’ll often find the spices separated at the bottom like a thick sludge, with the oil or butter floating up at the top. Drizzle it over fish or shrimp for a spicy blast of flavor. Use it as a dipping sauce for vegetables, meatballs, or anything off the grill. So good! You can also freeze it for up to 6 months in a freezer container. 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.
