Hot Nashville Fried Chicken

Sometimes I like to heat things up a bit and take my tongue on a wild ride with something filled with fiery spices! Nashville chicken hit the spot perfectly. Not only does it warm your insides, but if you eat it as a biscuit sandwich with dill pickle slices, the hot and tangy combination is magical.

If you aren’t accustomed to such a spicy combination, just go easy when painting the sauce, or leave it off completely and just eat the fried chicken!

I chose to use chicken thighs (but breasts would work great too). Start off by pounding out the chicken so each piece is the same thickness all the way across (this is important so you will have evenly cooked chicken, no part over/under done!).

Toss all the marinade bath ingredients together in a deep dish or Tupperware container with lid.

Mix thoroughly, then plop that chicken into it’s delicious spice bath. I like to flip each piece as I place them in, making sure the liquid seeps into every nook and cranny of the chicken.

Place lid on, and let the chicken soak in the refrigerator for 4-5 hours (or overnight).

Set out the chicken and let it come to room temperature (about 30 mins) before frying. Heat up your oil to 325 degrees and mix together the flour mixture in a wide dish.

One at a time, place each piece of chicken in the flour mixture and pat the flour into the chicken, making sure to cover every nook and cranny. Then set aside on a tray.

Carefully drop a few pieces of chicken into the oil (I did 3 at a time), and let cook until golden brown (10-15 minutes), flipping half way through. After you are done with the chicken, whisk the spices together with 3/4 cup of the fry oil and brush over chicken.

This can be eaten by itself, or, I recommend sandwiching it between a freshly made biscuit and topping with tangy dill pickles. Mmms.

Hot Nashville Fried Chicken

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

Chicken & Marinade Bath

  • 1.5lbs boneless chicken thighs
  • 1 cup whole-fat buttermilk
  • 1/4 cup hot sauce (I used Texas Pete)
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 2 teaspoons garlic powder
  • 1/2 tablespoon cayenne pepper
  • 1 teaspoon paprika

Flour Coating

  • 2 cups all purpose flour
  • 1/2 tablespoon salt
  • 2 teaspoons garlic powder
  • 1 teaspoon pepper
  • 1 teaspoon onion powder
  • 1 teaspoon paprika

Oil & Hot Sauce

  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons cayenne pepper
  • 1 tablespoon each:
  • brown sugar
  • smoked paprika
  • garlic powder
  • 1/2 tablespoon chipotle chili powder
  • Peanut oil for frying (3/4 cup of fry oil will be added to complete the sauce)

Directions

  1. Start off by pounding out the chicken so each piece is the same thickness all the way across (this is important so you will have evenly cooked chicken, no part over/under done!).
  2. Toss all the marinade bath ingredients together in a deep dish or Tupperware container with lid. Mix thoroughly, then plop that chicken into it’s delicious spice bath. I like to flip each piece as I place them in, making sure the liquid seeps into every nook and cranny of the chicken.
  3. Place lid on, and let the chicken soak in the refrigerator for 4-5 hours (or overnight).
  4. Set out the chicken and let it come to room temperature (about 30 mins) before frying.
  5. Heat up your oil to 325 degrees and mix together the flour mixture in a wide dish.
  6. One at a time, place each piece of chicken in the flour mixture and pat the flour into the chicken, making sure to cover every nook and cranny. Then set aside on a tray.
  7. Carefully drop a few pieces of chicken into the oil (I did 3 at a time), and let cook until golden brown (10-15 minutes), flipping half way through.
  8. After you are done with the chicken, whisk the spices together with 3/4 cup of the fry oil and brush over chicken.
  9. This can be eaten by itself, or, I recommend sandwiching it between a freshly made biscuit and topping with tangy dill pickles. Mmms.

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