Nashville Hot Chicken

Name: Nashville Hot Chicken
Prep time: 25 min
Total time: 1 h
Yield: 5 serving(s)
Ingredients: 1 4 1/4-lb chicken, cut into 10 pieces (breasts should be halved); 3/4 c. cayenne hot pepper sauce (we used Frank’s RedHot); 2 tbsp. plus 2 tsp sugar; 2 3/4 tsp. granulated garlic, divided; 6 c. vegetable oil; 3 c. all-purpose flour; 2 c. buttermilk; 2 tbsp. cayenne pepper; 2 tsp. paprika; White bread and pickle slices, for serving

By The Good Housekeeping Test KitchenPublished: Jun 16, 2014

Johnny Miller

Yields:

5 serving(s)

Prep Time:

25 mins

Total Time:

1 hr

Cal/Serv:

725

Jump to recipe

Carla Hall urged us to sample Nashville's famous dish: Hot Chicken — fried chicken brushed with a spicy paste. We tried it at Hattie B's, Bolton's, and Prince's Chicken, then honed our own recipe to help you create it at home.

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Ingredients

1
4 1/4-lb chicken, cut into 10 pieces (breasts should be halved)
3/4 cup
cayenne hot pepper sauce (we used Frank’s RedHot)
2 Tbsp.
plus 2 tsp sugar
2 3/4 tsp.
granulated garlic, divided
6 cups
vegetable oil
3 cups
all-purpose flour
2 cups
buttermilk
2 Tbsp.
cayenne pepper
2 tsp.
paprika
White bread and pickle slices, for serving

Directions

1. Step 1Place gallon-size resealable plastic bag in large bowl. Add chicken to bag.
2. Step 2In second bowl, whisk hot sauce, 2 Tbsp sugar, 2 tsp granulated garlic and 3 Tbsp salt with 5 cups water until salt dissolves. Pour over chicken and seal bag. Refrigerate 5 to 8 hr.
3. Step 3When ready to fry, fit wire rack into foil-lined rimmed baking sheet. Heat oil in deep fryer to 325°F per manufacturer directions.
4. Step 4While oil heats, place flour in large dish and buttermilk in large bowl. Drain chicken.
5. Step 5Remove 5 pieces of chicken from marinade, letting excess drip off. Working with a couple of pieces at a time, coat in flour, shaking off excess, then coat in buttermilk, then in flour again. Shake off excess flour.
6. Step 6Place 3 or 4 pieces of coated chicken in hot oil; fry until deep golden brown and cooked through (165°F on instant-read thermometer), 6 to 12 min. depending on size. Transfer cooked chicken to prepared wire rack; sprinkle with 1/4 tsp salt. Repeat coating and frying with remaining chicken, adjusting heat to maintain oil temp between 300°F and 325°F.
7. Step 7In heatproof bowl, combine cayenne pepper, paprika, remaining 2 tsp sugar and 3/4 tsp granulated garlic and 1/2 tsp black pepper. Ladle in 1/3 cup hot oil from fryer and stir well. Brush cooked chicken generously with spice paste. Serve with white bread and pickle slices.

No deep fryer? No problem.

Heat oil in a 12-in. cast-iron skillet on medium-high to 325°F on a deep-fry thermometer. Fry chicken until cooked through (165°F on an instant-read thermometer) and deep golden brown, 12 to 18 min.

Did you make this recipe? Comment below!

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